Falling leaves, PSLs, cozy sweaters…fall is pretty amazing, right? It’s even better when you have healthy foods to satisfy the comfort-food cravings that always strike this time of year. (Anyone else having a major mac and cheese attack since the weather got colder?) This seasonal, vegan soup satisfies your need for creamy, warming soup—and is full of beta-carotene, an antioxidant that converts to vitamin A in the body, thanks to a plethora of butternut squash and pumpkin.
Photos by Ana Stanciu
Vegan Butternut Squash Soup Recipe
Both veggies get nice and creamy when they’re pureed, so there’s no need for dairy in this velvety soup. (Although a swirl of Greek yogurt wouldn’t be out of place, either.) Sage also has antioxidants, and is a memory enhancer and anti-inflammatory ingredients.
This autumnal dish is already comforting and warming, but you can make it even more so by adding in a little fresh ginger, or sprinkling your bowl with nutmeg or extra black pepper. Just add bread or crackers and you have your new fave fall soup.
Vegan Butternut Squash Soup with Pumpkin + Sage
This creamy, vegan soup just screams "fall"—and "healthy"!
- 8 cups vegetable broth organic and yeast-free OR water
- 1 bay leaf
- 4 cups chopped butternut squash
- 2 cups chopped pumpkin
- 2 stalks celery chopped
- 1 large onion chopped
- 1/2 bunch fresh sage or 3 to 4 teaspoons dried sage
- 1 tablespoon sea salt
- 1 tablespoon black pepper
Add vegetable broth (or water), bay leaf, butternut squash, pumpkin, celery, and onion to a large soup pot. Place on medium high heat and cook for about 30 minutes (or until the squash is soft). Add sage, salt, and pepper. Simmer for another 3 to 5 minutes.
You can serve this soup as is, or make it smooth by blending it in batches with a blender or using an immersion blender.
Store leftovers in an airtight container in the refrigerator for up to 3 days.