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Ingredients
Scale
- 1 large butternut squash
- 1–2 cups vegetable broth
- Salt and pepper to taste
- 1 tablespoon chopped fresh sage
- 2 tablespoons chopped fresh basil
- 2 celery stalks, chopped
- 4 cloves garlic, chopped
- 1 tablespoon fresh thyme
- Water as needed
Instructions
- Wash the butternut squash and cook until tender.
- Once cooked, cut in half, scoop out seeds, and place the flesh in a blender.
- Add salt, pepper, sage, basil, celery, garlic, and thyme to the blender.
- Blend until smooth, scraping the sides as needed.
- Pour into a saucepan, adding vegetable broth and water to desired consistency, then simmer for 5-10 minutes.
- Taste and adjust seasoning if necessary.
- Serve warm, optionally garnished with croutons and pumpkin seeds.
Notes
Fresh herbs enhance the flavor significantly.
For a spicier taste, add red pepper flakes while blending.
Ensure the squash is fully cooked for a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending and simmering
- Cuisine: Vegan
Nutrition
- Calories: 120
- Sugar: 3
- Sodium: 220
- Fat: 3.5
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 5
- Protein: 3
- Cholesterol: 0