Butternut Squash Soup
, 45 min, Serves 6
A vegan fall soup of butternut squash simmered with sage, rosemary and ginger, then blended until creamy.
| 2 tablespoons extra-virgin olive oil | Sauté onion, salt & pepper 5-8 min | Add squash, cook 8-10 min | Stir in garlic, herbs & ginger 1 min | Add broth, cover, simmer 20-30 min | Cool slightly, blend smooth, season |
| 1 large yellow onion, chopped | |||||
| 1/2 teaspoon sea salt | |||||
| freshly ground black pepper | |||||
| 1 (3-pound / 1.4 kg) butternut squash, peeled, seeded, and cubed | |||||
| 3 garlic cloves, chopped | |||||
| 1 tablespoon chopped fresh sage | |||||
| 1/2 tablespoon minced fresh rosemary | |||||
| 1 teaspoon grated fresh ginger | |||||
| 3 to 4 cups / 720 to 960 ml vegetable broth (3 cups to simmer, up to 1 more to thin) |
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