Name: Creamy Vegan Butternut Squash Soup Sensation
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6
Cuisine: US
Ingredients: 3 tablespoons olive oil; 1 medium butternut squash, halved and seeded; 1 medium sweet potato, halved; 4 cloves garlic, minced; 8 fresh sage leaves, or to taste; 1 tablespoon maple syrup; 4 cups vegetable broth, divided; 2 bay leaves; 1 cinnamon stick; 1 tablespoon fresh thyme; 1 teaspoon salt; Ground black pepper to taste

Embrace the essence of autumn with this velvety smooth butternut squash soup, a symphony of sweet and savory notes that will warm you from the inside out. A comforting and nourishing vegan delight, perfect for crisp evenings.

Follow The Directions

01

Step

5 mins

Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with olive oil. (5 minutes)

02

Step

2 mins

Place the butternut squash and sweet potato halves, cut-sides down, on the prepared baking sheet. (2 minutes)

03

Step

50 mins

Bake in the preheated oven until the squash and sweet potato are easily pierced with a knife, approximately 45 to 50 minutes. Remove from the oven and let cool slightly. (50 minutes)

04

Step

7 mins

While the squash and potato are roasting, heat 3 tablespoons of olive oil in a skillet over medium-high heat. Add the minced garlic and fresh sage leaves, cooking until the garlic is lightly browned and the sage is crispy, about 3 to 5 minutes. Transfer the crispy sage leaves to a paper towel-lined plate to drain. Set aside. Transfer the garlic to a blender. (7 minutes)

05

Step

5 mins

Once the squash and sweet potato are cool enough to handle, scoop out the flesh using a spoon and transfer it to the blender with the garlic. Discard the skins. Add the maple syrup and 1 cup of vegetable broth to the blender. Process until completely smooth, about 1 to 2 minutes. (5 minutes)

06

Step

35 mins

Strain the blended mixture through a fine-mesh sieve to ensure a silky-smooth texture, removing any lumps. Transfer the strained soup base to a large pot. Add the remaining 3 cups of vegetable broth, bay leaves, cinnamon stick, fresh thyme, and salt. Bring to a gentle simmer over medium heat, then reduce the heat to low and simmer for 30 minutes to allow the flavors to meld. (35 minutes)

07

Step

Season with ground black pepper to taste. Garnish with the reserved crushed crispy sage leaves just before serving.

For an extra layer of flavor, consider roasting a few sprigs of fresh rosemary alongside the squash and sweet potato.
Garnish options include a swirl of coconut cream, a drizzle of high-quality olive oil, toasted pumpkin seeds, or a sprinkle of red pepper flakes for a touch of heat.
The soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.