Description
Silky, cozy, and full of fall flavor, this butternut squash soup is the perfect blend of savory herbs and natural sweetness. Ready in under an hour and perfect for weeknights or holidays.
Ingredients
2 tablespoons olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
1 butternut squash (about 3 pounds), peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon fresh sage, chopped
½ tablespoon fresh rosemary, minced
1 teaspoon fresh ginger, grated
3 to 4 cups vegetable broth
Freshly ground black pepper, to taste
For Serving:
Chopped fresh parsley
Toasted pumpkin seeds (pepitas)
Crusty bread
Instructions
1. In a large pot, heat olive oil over medium heat. Add the chopped onion, sea salt, and a few grinds of black pepper. Cook for 5 to 8 minutes, stirring occasionally, until the onion is soft and translucent.
2. Add the cubed butternut squash and cook for another 8 to 10 minutes, stirring now and then, until it starts to soften.
3. Stir in the garlic, sage, rosemary, and ginger. Let cook for about 30 seconds to 1 minute, just until the mixture becomes fragrant.
4. Pour in 3 cups of vegetable broth. Bring the soup to a boil, then cover, lower the heat, and simmer for 20 to 30 minutes, until the squash is very tender.
5. Let the soup cool slightly, then transfer it in batches to a blender and blend until completely smooth. Add more broth if needed to reach your preferred consistency.
6. Taste and adjust the seasoning as needed. Serve warm with chopped parsley, toasted pepitas, and a side of crusty bread.
Notes
For a shortcut, you can use pre-cut butternut squash. Use an immersion blender for easier cleanup. For added richness, stir in a swirl of coconut milk just before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Healthy Comfort Food
- Method: Stovetop + Blending
- Cuisine: American