Go Back

Creamy Butternut Squash Soup

This soup is perfect for chilly fally evenings, paired with toasted whole wheat bread and a sprinkle of pumpkin or sunflower seeds.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Course Main Course, Side Dish, Soup
Cuisine American
Servings 4 bowls

Equipment

  • blender

Ingredients
  

  • 1 butternut squash
  • 1-2 teaspoons coconut oil
  • dash of salt
  • 2 Tablespoons olive oil
  • 1 yellow onion
  • 4 cloves garlic
  • 4-6 leaves fresh sage
  • 1-2 stalks fresh rosemary
  • 2 1/2 cups vegetable broth
  • 1 cup oat milk
  • 2 Tablespoons maple syrup
  • 1 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg

Optional toppings:

  • Roasted pepitas
  • Canned coconut milk
  • Additional herbs/spices

Instructions
 

Roasted Butternut Squash:

  • Preheat oven to 375 degrees Fahrenheit.
  • While oven is preheating, cut butternut squash in half lengthwise and scoop out seeds with a spoon (see pictures).
  • Place squash on a sheet pan. Brush inside with coconut oil and sprinkle with sea salt.
  • Place in preheated oven and cook for 50-60 minutes, until squash is fork-tender.
  • Set aside until cool enough to handle.
  • Once cool enough to handle, scoop out squash and discard the skin.
  • Place in a blender.

The Rest:

  • Dice yellow onion (1), mince garlic (4 cloves), cut sage (4-6 leaves) into small pieces, and separate rosemary (1-2 stalks) leaves from the stem.
  • Heat oil (2 Tblsps) in large soup pot on medium heat. Once hot, add diced onion and minced garlic. Cook for 5-8 minutes, until slightly browned.
  • Add sage and rosemary to cooked onions/garlic and cook for additional 2-3 minutes to bring out the flavor.
  • Add cooked onion, garlic, sage, and rosemary to blender with roasted butternut squash.
  • Add vegetable stock (2.5 c) and plant-based milk (1 c) and blend until smooth and creamy.
  • Pour back into large soup pot and add maple syrup (2Tblsp), salt (1tsp), crushed red pepper flakes (1/4 tsp), cinnamon (1/4tsp), and nutmeg (1/8tsp). Stir until well mixed.
  • Let simmer on low heat for 10-20 minutes to allow flavors to meld.
  • Serve hot with optional additional toppings listed above and toasted whole-wheat bread.
  • Keep in the refrigerator for 4-5 days in a sealed container or in the freezer up to one month.

Notes

*If all of the ingredients do not fit in your blender, you can split them approximately in half and blend in two batches. 
Keyword comfort food, gluten-free, healthy, vegan, vegetarian