Vegan Butternut Squash Soup


Step 1. Trim the top and bottom of the squash. Slice down the middle lengthwise. Scoop out the seeds. Place the squash, garlic, onion, sage, and rosemary onto one or two large baking sheets. Drizzle with olive oil. Add salt to taste. Rub the vegetables and herbs with the oil until evenly coated.

Step 2. Roast on the middle rack for about 35 minutes, or until the squash flesh meets no resistance when inserted with a small knife. (Remove the sage and rosemary beforehand if they start to burn.) Set aside until cool enough to handle.

Step 3. Peel the skin off the squash and break it into smaller chunks. Place them into a large saucepan or blender with the garlic cloves, onion, leaves from the herbs, butter beans, and ginger.

Step 4. Add vegetable broth and blend, adding more broth as needed.

Step 5. Blend the ingredients using an immersion blender or a high-speed blender until smooth, adding more broth as desired. Season with salt and pepper to taste.