Vegan Friendly: Butternut Squash Soup

This vegan butternut squash soup is creamy, comforting, and packed with nutrients. The sweetness of the squash is balanced by the earthiness of the sage and thyme, making for a perfectly balanced flavor. This recipe is easy to make and perfect for a cozy fall or winter meal.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients:

1 tablespoon of olive oil
1 large onion, chopped
4 cloves of garlic, minced
1 butternut squash, peeled and chopped into cubes
4 cups of vegetable broth
1 tablespoon of chopped fresh sage
1 tablespoon of chopped fresh thyme
Salt and pepper, to taste
Optional toppings: toasted pumpkin seeds, vegan sour cream, chopped fresh herbs

Instructions:

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Add the chopped onion and minced garlic, and sauté for 5-7 minutes or until the onion is soft and translucent.

Add the chopped butternut squash, vegetable broth, chopped sage, and chopped thyme, and stir to combine.

Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the butternut squash is tender.

Use an immersion blender or transfer the mixture to a blender and puree until smooth.

Season with salt and pepper, to taste.

Serve hot with your choice of toppings and enjoy your delicious vegan butternut squash soup!

I hope this helps!

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