About This Recipe:
Fall is officially here! Well technically I’m 1 day early, but I couldn’t contain my excitement about Fall decor, outfits, and of course food! And no food screams Fall more than butternut squash. This year I decided to make butternut squash soup from scratch, and I’m very happy with how it turned out. I love how this soup is creamy, slightly sweet, and totally guilt free. I prefer my butternut squash soup a bit sweeter, so I usually add in 2 tbls of maple syrup, but definitely taste it as you go so that you can adjust. You can also add in a bit of coconut milk (or regular milk/heavy cream) to make it richer and creamier. This recipe is vegan, but goat cheese, bacon bits, or sour cream would be delicious non vegan toppings for this soup.
Ingredients (4 Servings)
-1 onion, chopped
-2.5 lbs butternut squash, diced
-2 garlic cloves, chopped
-1 tbl fresh sage, chopped
-1 tsp fresh rosemary, chopped (or 1/4 tsp dried)
-1/4 tsp ground nutmeg
-6 cups vegetable broth
-1-2 tbls maple syrup (or agave)
–Optional: 1/4 cup of coconut milk/regular skim milk
-¼ cup pumpkin seeds for garnishing
-Salt and pepper
Instructions (1 hour)
1. In a large pot or Dutch oven over medium heat, pour in 2 tbls of olive oil. Sauté the onions for about 5 minutes until they start to caramelize, and then add in the diced squash and brown for 10 minutes. Stir frequently and season with salt and pepper.
2. Add in the garlic, sage, rosemary, and nutmeg and continue to cook for 2-3 minutes until fragrant.
3. Pour in the vegetable broth, and bring to a boil. Simmer on low heat for 20 minutes until the squash is fork tender. Mix in the maple syrup and adjust according to your sweetness preference.
4. Carefully blend the mixture until it becomes a creamy soup, stir in the coconut milk (if using,) and top with the pumpkin seeds.