This simple soup from the Mostly Plant-Based cookbook uses squash and potatoes to achieve a silky, creamy texture, perfect for serving with crusty bread or a vegan grilled cheese.
What you need:
1 tablespoon olive oil
½ small yellow onion, chopped
4 cloves garlic, minced
1 medium butternut squash, peeled, seeded, and cubed
1 large Russet potato, scrubbed and chopped
1 large carrot, peeled and chopped
3 cups low-sodium vegetable broth
1 tablespoon minced fresh rosemary
⅛ teaspoon ground nutmeg
1 teaspoon salt
⅛ teaspoon ground black pepper
Roasted pepitas, for topping
Vegan sour cream, for topping
What you do:
- In a large pot over medium heat, warm oil. Add onion and cook, stirring frequently, until softened, 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
- Add squash, potato, carrot, broth, rosemary, nutmeg, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer until vegetables are tender, 15 to 20 minutes. Using an immersion blender, blend soup until smooth.
- Serve warm, topped with a sprinkle of pepitas and a dollop of vegan sour cream.