A creamy, dairy-free butternut squash soup infused with fresh herbs, ginger, and garlic, offering cozy fall flavors in a smooth and velvety bowl.

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

For serving: chopped parsley, toasted pepitas, crusty bread

Cook Mode Prevent your screen from going dark

Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper, and sauté for 5–8 minutes until soft.
Add butternut squash and cook for 8–10 minutes, stirring occasionally, until starting to soften.
Stir in garlic, sage, rosemary, and ginger, cooking for 30–60 seconds until fragrant.
Pour in 3 cups vegetable broth, bring to a boil, then cover and simmer for 20–30 minutes until squash is tender.
Cool slightly, then blend in batches until smooth. Add extra broth if needed for desired consistency.
Season to taste and serve hot, garnished with parsley, pepitas, and crusty bread.