EASY BUTTERNUT SQUASH SOUP RECIPE
Easy Butternut Squash Soup Recipe; this creamy soup recipe is perfect for any cold day! Vegan and dairy free! Serve with bread or croutons for the ultimate experience.
Equipment
- immersion blender, food processor, or high-quality blender
Ingredients
- 3 tablespoon Extra-virgin olive oil
- 1 large Yellow onion peeled and chopped
- 1 Butternut squash peeled, seeded, and cubed
- 4 Garlic cloves diced
- 1 tablespoon Rosemary minced
- 1 teaspoon Ginger grated
- 4 cups Vegetable broth low sodium is best
- 1 teaspoon Ground black pepper
- ½ teaspoon Sea salt
Instructions
- In a large pot on medium heat, heat the oil. Add the yellow onion, salt and pepper and sauté until the onion is soft and translucent (5 to 8 minutes).
- Add the squash and cook, stirring occasionally, until it softens (10 minutes). Add the garlic, rosemary, and ginger and stir for 3 minutes then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender. This can take up to 30 minutes.
- Next, either using an immersion blender, food processor, or high-quality blender, smooth the soup into a creamy chunk-free soup. Do it in batches if needed.
- Serve with crotons or toasted bread!
Notes
*keep it in the fridge for up to 4 days, or freeze it for up to a few months.