This is my all time FAVE fall soup. ?
It’s salty, sweet, and super thicc.
I used vegan veggie broth and pumpkin seeds for added protein.
Creamy Butternut Squash Soup
Ingredients:
* 1 tablespoons extra-virgin olive oil
* 1 medium yellow onion, chopped
* ½ teaspoon sea salt
* 1 butternut squash, peeled, seeded, and cubed
* 3 garlic cloves, chopped
* 1 tablespoon chopped fresh sage
* ½ tablespoon minced fresh rosemary
* 1 teaspoon grated fresh ginger
* 3 to 4 cups vegan veggie broth
* Freshly ground black pepper
Topped with:
Rosemary, pumpkin seeds, and black pepper ?
Instructions
* Heat the oil in a large pot over medium heat. Add the onion, salt, 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 veggie broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
* Let cool slightly and pour the soup into a blender and blend until smooth.
*If your soup is too thick, (as if that’s even a thing) add a splash more of broth and blend. Season to taste and serve with rosemary, pumpkin seeds, and sourdough bread.
For the side salad I used mixed greens, sautéed onions, roasted cranberries, and grape tomatoes. The dressing was inspired by @thegreenlife2 and consisted of 1 part olive oil, 2 parts apple cider vinegar, and a splash of apothe cherry. ?
You already know this recipe is about to be in my fall/winter e-book!
Oops,? did I say that?.. ?
This Is My All Time FAVE Fall Soup. ?
