This sweet, creamy vegan soup is a warming addition to your holiday table. It can be served in bowls for a sit-down dinner party or in shot glasses for an appetizer.
1 organic yellow onion, diced
1 tablespoon extra virgin olive oil
pinch sea salt
4 cups organic butternut squash, cubed
2 tablespoons fresh rosemary, minced, divided
spring or filtered water
sea salt, to taste
4 tablespoons coconut milk (optional for garnish)
In large soup pot, sauté onion in olive oil and a pinch of sea salt until translucent. Add butternut squash and 1 tablespoon rosemary and coat with onion mixture. Add enough water to barely cover the squash, cover, and bring to a boil. Turn heat to low and cover. Simmer until squash is soft, about 10-15 minutes.
Purée with food mill, blender, or immersion blender. Season to taste with sea salt. Simmer for another 5 minutes to let salt incorporate into the dish.
Serve in bowls and garnish with chopped fresh rosemary and a drizzle of coconut milk.
Variation: garnish with toasted pumpkin seeds (pepitas).