Description
This easy vegan butternut squash soup is so simple and quick to make! With squash, ginger, garlic, and cannellini beans for creaminess, this is the perfect comfort food soup to serve as an easy and delicious weeknight dinner or holiday party dish!
Ingredients
Scale
- 2 medium butternut squash
- 5 cloves garlic
- 3 shallots
- 4 cups vegetable broth
- 1 tsp ground ginger
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp dried basil
- 15 ounces cannellini beans
- Sea salt + pepper, to taste
Instructions
- Prep: Peel, slice, and remove the seeds of the butternut squash. Then cut up the butternut squash into 1-inch cubes. Mince the garlic, and chop the onion.
- Saute: In a large pot, heat the olive oil on medium heat. Add in the garlic and onion, and sauté until the garlic is lightly browned and the onions are translucent. Add in the butternut squash, and sauté for 5 minutes.
- Add in the broth: Pour the broth into the pot, along with the ground ginger, thyme, parsley, basil, and cannellini beans. Stir and bring the broth to a boil. Then reduce the heat to medium-low, and cover to cook for 20-25 minutes, until the butternut squash is fork tender and soft.
- Blend: Once the butternut squash is soft, use an immersion blender and blend the soup until everything is creamy.
- Serve: Scoop into bowls, top with croutons, and serve warm! Store any leftovers in an airtight container and in the fridge for up to 4 days.
Notes
See blog post for all tips and tricks
