Creamy Vegan Butternut Squash Soup

Follow our step-by-step guide on how to make Creamy Vegan Butternut Squash Soup.

1. Step 1

   Preheat your oven to 400°F (200°C) and lightly coat a baking sheet with olive oil.

2. Step 2

   Place the butternut squash and sweet potato cut-side down on the baking sheet.

3. Step 3

   Roast in the preheated oven for 45 to 50 minutes, or until easily pierced with a knife. Once done, remove from the oven and let cool until manageable.

4. Step 4

   While the squash and sweet potato are roasting, heat 3 tablespoons of olive oil in a skillet over medium-high heat. Add the minced garlic and fresh sage, cooking until the garlic is golden and the sage is crispy, about 3 to 5 minutes. Transfer the sage to a paper towel-lined plate and add the garlic to a blender.

5. Step 5

   Scoop the flesh from the roasted butternut squash and sweet potato, discarding the skins. Add the flesh to the blender with the garlic, along with the maple syrup and 1 cup of vegetable broth. Blend until smooth, about 1 to 2 minutes.

6. Step 6

   Strain the blended mixture through a sieve to remove any lumps, then transfer it to a large pot. Stir in the remaining 3 cups of vegetable broth, bay leaves, cinnamon stick, thyme, and salt. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it simmer for 30 minutes.

7. Step 7

   Season the soup with ground black pepper to taste and garnish with crushed sage leaves before serving.