The cooked squash is so creamy on its own that there’s no need for milk or milk alternatives in this vegan soup.
Ingredients
- 1 (3-pound) butternut squash, peeled
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh rosemary, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger
- 4 cups vegetable broth
- Salt and freshly ground black pepper
- Chopped parsley for garnish
Instructions
1. Peel squash and cut in half lengthwise. Remove seeds, then chop into small pieces. Clean seeds and roast on a sheet pan for 15- 20 minutes at 300°. Remove from oven and set aside.
2. Heat oil in a large Dutch oven or stock pot. Add onions, season with salt and pepper and sauté until translucent. Add squash and cook until vegetables begin to soften. Stir in herbs, garlic and ginger. Add broth and simmer until the squash becomes tender, about 20 minutes.
3. When the squash is soft, transfer mixture to a blender (or use a hand blender). Blend until soup is vibrant orange and creamy. Season to taste with salt and pepper. Garnish with chopped parsley and roasted squash seeds.
