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Sweet Vegan Butternut Squash Soup
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Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
100 minutes
Cozy up with this flavorful vegan butternut squash soup, infused with sweet potato, garlic, maple syrup, and thyme - perfect for chilly autumn nights.
Ingredients:
  • 3 tablespoons olive oil
  • 1 medium butternut squash, halved and seeded
  • 1 medium sweet potato, halved
  • 4 cloves garlic, minced
  • 8 leaves fresh sage, or to taste
  • 1 tablespoon maple syrup
  • 4 cups vegetable broth, divided
  • 2 bay leaves, or more to taste
  • 1 cinnamon stick
  • 1 tablespoon fresh thyme
  • 1 teaspoon salt
  • ground black pepper to taste
Instructions:
  • Preheat the oven to 400°F (200°C) and generously coat a baking sheet with olive oil.
  • Arrange the butternut squash and sweet potato halves with the cut-sides facing down on the baking sheet.
  • Bake in the preheated oven for 45-50 minutes, or until easily pierced with a knife. Remove and let cool before handling.
  • As the squash and potato simmer, warm 3 tablespoons of oil in a skillet over medium-high heat. Sauté garlic and fresh sage until garlic turns golden and sage crisps up, about 3 to 5 minutes. Place the sage on a paper-towel lined plate and transfer the garlic to a blender.
  • Use a spoon to scoop out the flesh of the butternut squash and potato, then transfer it to a blender along with the garlic. Discard the skins of the squash and potato. Add maple syrup and 1 cup of vegetable broth to the blender and blend until smooth, for about 1 to 2 minutes.
  • Pass the mixture through a sieve to ensure a smooth texture, then transfer it to a large pot. Stir in the remaining 3 cups of vegetable broth, bay leaves, a cinnamon stick, 1 tablespoon of thyme, and salt. Simmer over medium heat until it reaches a gentle bubble, then lower the heat and continue to simmer gently for 30 minutes. Season with pepper and garnish with crushed sage leaves before serving.

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