Butternut Squash Soup

This vegan butternut squash soup is the ultimate fall comfort food! Store it in the fridge for up to 4 days, or freeze it for up to a few months.

Ingredients

4

servings

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

It takes just a few seconds and lets you save recipes, plan your week, and manage your shopping list.