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–+ servings

Silky Butternut Squash Soup with Sage, Ginger, and Pepitas

Silky vegan butternut squash soup with fresh ginger and sage, finished with toasted pepitas and sourdough for a cozy fall meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 1
Course: Soups, Vegetarian
Cuisine: American
Calories: 135
Ingredients Method Nutrition Notes

Ingredients
  

For the soup
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion diced
  • 1/2 teaspoon sea salt
  • 1 3-pound butternut squash peeled, seeded, and cut into 1-inch cubes
  • 3 cloves garlic minced
  • 1 tablespoon fresh sage chopped
  • 1 1/2 teaspoons fresh rosemary minced
  • 1 teaspoon fresh ginger grated
  • 3 to 4 cups vegetable broth low-sodium recommended
  • Freshly ground black pepper to taste
For serving
  • Chopped parsley for garnish
  • Toasted pepitas for crunchy topping
  • Crusty sourdough bread for serving

Method
 

  1. Warm the olive oil in a large heavy-bottomed pot over medium heat. Add the onion, sea salt, and a few grinds of black pepper and cook, stirring occasionally, until the onion is translucent and soft, 5 to 8 minutes. Stir in the butternut squash and continue cooking for 8 to 10 minutes, until the squash starts to soften at the edges.
  2. Add the garlic, sage, rosemary, and grated ginger and stir for 30 seconds to 1 minute until aromatic. Pour in 3 cups of vegetable broth, bring to a boil, then cover and reduce the heat to a gentle simmer. Cook until the squash is completely fork-tender, 20 to 30 minutes.
  3. Remove the pot from the heat and let the soup cool slightly. Transfer to a blender in batches and puree until velvety smooth. If the soup is too thick, add the remaining broth to reach your preferred consistency. Taste, adjust the seasoning with more salt and pepper, then ladle into bowls and top with parsley, toasted pepitas, and serve with sourdough bread.

Nutrition

Calories: 135kcalCarbohydrates: 23gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 330mgFiber: 4gSugar: 5g

Notes

To save time, buy pre-cut butternut squash or microwave the whole squash for 5 minutes to soften the skin before peeling.
Use low-sodium vegetable broth and adjust the salt at the end for the best flavor.
If you do not have fresh sage, use 1 teaspoon dried sage and add it with the broth so it rehydrates.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat gently on the stove over medium-low heat, adding a splash of broth to loosen the soup if needed.
For a silkier texture, blend on high for a full minute; a regular blender or an immersion blender both work well.
Top with roasted pepitas, a drizzle of olive oil, and extra black pepper before serving for the best presentation.

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