Quite possibly my favorite soup in the universe, butternut squash soup is one of the first recipes I ever taught myself how to make! I think I make it a little different every time, but I’ve finally gotten my recipe perfected to the point where once I blend it up all steamy and creamy, my taste test is never necessary; nothing is missing, all of the flavors are blended cleanly, and it tastes like pure bliss in a bowl.
I swear this soup is literally a pot of gold that I could eat in one sitting if my body allowed it. While most restaurant styles of butternut squash soup use cream and top it with sour cream, this recipe just doesn’t need it, I swear! Even before I was a vegan I never used cream in my squash soup because it’s just naturally creamy, thick, and decadent. Cream is unnecessary and just brings down the amazing health benefits of this soup.
So, here you have it folks, the one and only recipe you will ever want or need for Butternut Squash Soup!
- 1 large butternut squash, peeled and cubed
- 1 1/2 large yellow onions, chopped
- 1 sweet potato, peeled and cubed
- 4 large cloves garlic
- 1 tbsp. olive oil
- 4 cups veggie broth
- 1 tbsp. agave nectar
- 1/4 tsp. nutmeg
- 1/2 tsp. cinnamon
- 2 tbsp. fresh chopped rosemary
- 2 bay leaves
- salt & pepper to taste
In a large pot, heat the olive oil over medium heat and add cubed squash. Saute for 5-7 minutes, or until they are nicely browned. Add the sweet potato and onion. Cook all together, stirring frequently for another 10 minutes or until onions are softening, potato and squash are browned and breaking down a bit. Add 1 cup of veggie broth, agave, chopped garlic, rosemary, bay leaves, salt and pepper. Turn heat to medium-high, and boil until about 1/2 of the broth has reduced and everything is pretty soft. Next, turn heat to medium-low, add the remaining broth, nutmeg and cinnamon, and simmer for about an hour. Once everything is broken down and incorporated, turn heat to low and stir occasionally for as long as you’d like…the longer is simmers, the more flavorful the soup. I simmered mine for about 2 hours, but have for just 30 minutes or less before. It’s really your call. Once you are satisfied with flavor of soup, take off heat and blend until creamy with either a hand blender, or cool completely and blend in a regular blender. Put soup back on low heat, add more broth if you would like a soup that’s not as thick, and serve hot.