Vegetable broth вЂ“ Because the blended squash becomes creamy on its own, thereвЂ™s no need for dairy, coconut milk, or nuts here! With veggie broth as its base, this is a vegan butternut squash soup recipe.Extra-virgin olive oil вЂ“В 2 tablespoons add the perfect amount of richness.

Ginger вЂ“ Its warm flavor highlights the autumnal taste of the herbs and squash.

Along with the sage, it makes this soup cozy and complex.

Fresh sage and rosemary вЂ“В I donвЂ™t reach for rosemary as often as some other fresh herbs, but I absolutely love it here.

Yellow onion and garlic вЂ“В These veggies add delicious depth of flavor.

If you donвЂ™t have a scale at home, I recommend weighing the squash when you buy it!

Butternut squash вЂ“ This soup packs in 3 pounds of squash, so look for a medium-large one at the store or farmers market.

To make this easy butternut squash soup recipe, you need 10 simple ingredients: With only 10 ingredients, itвЂ™s easy to make, so cook a big batch today, and enjoy the soup all week long! Happy fall. WeвЂ™ve been loving this soup lately вЂ“ itвЂ™s creamy and nourishing, perfect for satisfying cozy fall cravings. ItвЂ™s a delicious, all-veggie healthy butternut squash soup with ginger, sage, and rosemary. When I say traditional, I donвЂ™t mean that I use chicken stock, heavy cream, or butter in this recipe. In the past, my go-to butternut squash soup recipe has included coconut milk and curry spices, but this fall, I found myself craving one that was a bit more traditional.

As you cook, the kitchen fills with the cozy scent of sage, rosemary, and butternut squash, and when youвЂ™re finished, steaming bowls of butternut squash soup (that will last all week!) reward you for your work. On a brisk day, thereвЂ™s nothing more soothing than chopping and simmering vegetables over a warm stove. My favorite fall tradition is making butternut squash soup on Sunday afternoons.

Squish-dee-lish