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Man, it seems like you can’t go into a grocery store or farmer’s market at this time of year without tripping over some sort of squash. Our favourite is the butternut squash. Butternuts have great colour, texture and flavour. It’s perfect roasted, in baking and of course in soup. A good friend visited a Mennonite market not far from where we live and brought us back a few beautiful squash, so we have been coming up with delicious ways to eat them. This soup is terrific for lunch or to start a dinner.

Butternut Squash Soup
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Butternut Squash Soup

Course: LunchCuisine: Vegan, gluten freeDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Ingredients

  • 1 Tbsp of oil

  • 1 large red onion

  • 1/2 tsp of salt

  • 1 small butternut squash, peeled, seeded and cut into cubes

  • 3 cloves of garlic, minced

  • 1/2 tsp of sage powder

  • 1 tsp of dried rosemary

  • 1 tsp of fresh ginger, minced

  • 4 cups of vegetable stock

  • Ground pepper

Directions

  • In a large pot over medium heat add the oil and let stand for 3 minutes.
  • Add the onion, salt, and a little fresh pepper and sauté until the onion becomes translucent.
  • Add the squash and cook, stirring occasionally, for 8 to 10 minutes.
  • Add the garlic, sage, rosemary, and ginger and stir for a minute.
  • Add the vegetable stock and bring to a boil. Cover the pot and reduce heat to a simmer and continue to cook for 20 to 30 minutes or until the squash is soft.
  • Let the soup cool slightly and pour the soup into a blender and blend until smooth.
  • Serve topped with fresh pepper.

Notes

    Butternut Squash Soup
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