Butternut Squash Soup | Recipe Cart | Recipe Cart
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion (chopped)
- ½ teaspoon sea salt
- 1 (3-pound) 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 vegetable broth
- Freshly ground black pepper
- Chopped parsley
- Toasted pepitas
- Crusty bread
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