Creamy Roasted Butternut Squash Soup (Cozy Fall Comfort Food)
This vegan Creamy Roasted Butternut Squash Soup is the ultimate cozy fall comfort food, featuring roasted butternut squash blended with fresh herbs and spices for a smooth, creamy texture without any dairy. Perfect for chilly days, this soup stores well in the fridge and freezes beautifully for convenient future meals.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon sea salt
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh sage
- ½ tablespoon minced fresh rosemary
- 1 teaspoon grated fresh ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper, to taste
For Serving
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Sauté the mixture until the onion is soft and translucent, about 5 to 8 minutes, stirring occasionally to prevent burning.
- Cook the Squash: Add the cubed butternut squash to the pot. Cook, stirring occasionally, until the squash begins to soften, about 8 to 10 minutes. This helps to develop its flavor before simmering.
- Add Herbs and Garlic: Stir in the chopped garlic, fresh sage, rosemary, and grated ginger. Cook for 30 seconds to 1 minute until the mixture becomes fragrant, careful not to burn the garlic.
- Simmer the Soup: Pour in 3 cups of vegetable broth and bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to a gentle simmer. Cook until the squash is very tender, approximately 20 to 30 minutes.
- Blend Until Smooth: Allow the soup to cool slightly for safety. Transfer the soup in batches to a blender and puree until completely smooth. If the soup is too thick, add up to 1 cup more vegetable broth while blending to reach your desired consistency.
- Season and Serve: Taste the soup and adjust the seasoning with additional salt and freshly ground black pepper as needed. Serve hot topped with chopped parsley, toasted pepitas, and alongside crusty bread for a perfect autumn meal.
Notes
- This soup is vegan and dairy-free, making it suitable for vegan and vegetarian diets.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
- Feel free to add a splash of coconut milk or plant-based cream for extra creaminess if desired.
- Fresh herbs can be substituted with dried herbs; use one-third the quantity for dried.
- Be careful when blending hot liquids; blend in batches and vent the blender lid slightly to avoid pressure buildup.