As the chill of fall sets in and winter approaches, there’s nothing more comforting than a warm bowl of Butternut Squash Soup. This cozy dish is filled with a medley of warm flavors, featuring garlic, sage, rosemary, and ginger. Its smooth and creamy texture makes it the perfect companion for chilly days, offering nourishment and warmth in every spoonful. Serve it with freshly chopped parsley, crunchy toasted pepitas, and a side of crusty bread for the ultimate comforting meal that will satisfy your taste buds and soul.
Preparation Time:
- Total Time: 45-50 minutes
- Active Time: 15 minutes
- Cooking Time: 30-35 minutes
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon sea salt
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tablespoon fresh sage, chopped
- ½ tablespoon fresh rosemary, minced
- 1 teaspoon grated fresh ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper (to taste)
For Serving:
- Chopped parsley
- Toasted pepitas (pumpkin seeds)
- Crusty bread
Directions:
Step 1: Sauté the Vegetables
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion, ½ teaspoon of sea salt, and several grinds of freshly ground black pepper. Sauté the onions for about 5 to 8 minutes, stirring occasionally, until they become soft and translucent. This process releases their natural sweetness and adds depth to the soup’s flavor.
Step 2: Cook the Squash
Next, add the cubed butternut squash to the pot. Cook the squash for 8 to 10 minutes, stirring occasionally. This step helps to slightly soften the squash, preparing it for the next phase of cooking.
Step 3: Add Aromatics
Once the squash has started to soften, stir in the chopped garlic, sage, rosemary, and grated ginger. Cook these aromatics for 30 seconds to 1 minute until they become fragrant. The combination of these herbs and spices will infuse your soup with rich and warm flavors, enhancing its overall taste.
Step 4: Simmer the Soup
Pour in 3 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 20 to 30 minutes or until the squash is completely tender. The simmering process allows the flavors to meld beautifully while the squash becomes perfectly soft.
Step 5: Blend the Soup
After the squash is tender, let the soup cool slightly before blending. Transfer the soup in batches to a blender, or use an immersion blender directly in the pot. Blend until smooth and creamy. If the soup is too thick for your liking, you can add up to 1 cup more vegetable broth to achieve your desired consistency. Blending the soup gives it that luxurious, velvety texture that makes every bowl irresistible.
Step 6: Season and Serve
Taste the soup and adjust the seasoning with salt and freshly ground black pepper if needed. When serving, garnish each bowl with freshly chopped parsley and toasted pepitas for a delightful crunch. Pair the soup with crusty bread on the side for dipping, turning your meal into a satisfying feast.
Serving Suggestions:
- Pair with a Green Salad: For a complete meal, serve alongside a crisp green salad dressed in a light vinaigrette.
- Bread Bowls: Present the soup in hollowed-out bread bowls for a rustic, fun touch.
- Dollop of Sour Cream: Add a dollop of sour cream or Greek yogurt for extra creaminess.
- Drizzle with Olive Oil: A drizzle of extra-virgin olive oil enhances the flavor and presentation.
- Top with Bacon Bits: For a savory touch, sprinkle crispy bacon bits or croutons on top for added texture and flavor.
Cooking Tips:
- Roast the Squash: For an extra depth of flavor, consider roasting the butternut squash in the oven before adding it to the soup. This caramelizes the sugars and enhances its natural sweetness.
- Adjust Consistency: If you prefer a thicker soup, start with 3 cups of broth and add more as needed to achieve your desired consistency.
- Blending Tips: If you don’t have a traditional blender, an immersion blender works perfectly and minimizes cleanup.
- Herb Substitutes: If you don’t have fresh herbs on hand, dried sage and rosemary can be used—just remember to use about half the amount since dried herbs are more concentrated.
- Garnish Ideas: Feel free to experiment with garnishes! Other seeds like sunflower seeds or a swirl of cream can elevate your soup even further.
Nutritional Benefits:
- Butternut Squash: This nutritious vegetable is rich in vitamins A and C, plus fiber and antioxidants, making it great for eye health and boosting your immune system.
- Ginger: Known for its anti-inflammatory and immune-boosting properties, ginger adds a lovely warmth and depth to the soup.
- Sage and Rosemary: These aromatic herbs not only enhance flavor but also contain antioxidants and have anti-inflammatory effects, contributing to overall health.
Dietary Information:
- Vegetarian: Yes, this soup is entirely vegetarian-friendly.
- Vegan: It’s also completely plant-based, making it suitable for vegans.
- Gluten-Free: Ensure that any bread or accompaniments you serve are gluten-free if necessary.
- Dairy-Free: This recipe contains no dairy products.
Nutritional Facts (per serving, assuming 4 servings):
- Calories: 220 kcal
- Protein: 3g
- Carbohydrates: 28g
- Dietary Fiber: 6g
- Sugars: 8g
- Fat: 11g
- Saturated Fat: 1.5g
- Sodium: 400mg
Storage:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: The soup can be frozen for up to 3 months. Just be sure to cool the soup completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Why You’ll Love This Recipe:
- Comforting Warmth: This soup is the embodiment of comfort food, perfect for cold weather.
- Delicious Balance: The combination of sweet butternut squash, warm ginger, and aromatic herbs creates a delightful balance of flavors.
- Simplicity: With minimal ingredients and straightforward preparation, this recipe is easy to follow, making it ideal for cooks of all levels.
- Impressive Presentation: The vibrant color and garnishing options make it an impressive dish to serve guests.
- Healthy and Nourishing: Packed with wholesome ingredients, this soup is not only delicious but also a healthy choice for any meal.
Conclusion:
This Butternut Squash Soup is not just a meal; it’s an experience. It’s a comforting and healthy dish that brings together the warmth of fall flavors and the nourishment your body craves. With the sweetness of the squash, the warmth of ginger, and the aroma of fresh herbs, it’s a satisfying meal that will keep you cozy throughout the season. Garnished with toasted pepitas and served alongside crusty bread, this soup is sure to become a beloved favorite in your household. Whether you’re preparing it for a family dinner or a festive holiday gathering, this recipe is a must-try that showcases the best of seasonal ingredients.
Frequently Asked Questions:
- Can I make this soup ahead of time?
Yes, this soup can be made a day in advance and stored in the fridge until ready to serve. The flavors actually deepen as they sit! - Can I use a different type of squash?
Absolutely! You can substitute butternut squash with other varieties like pumpkin or acorn squash for a slightly different flavor. - How do I ensure my soup is perfectly blended?
Make sure to blend the soup in batches if using a traditional blender and allow it to cool slightly to avoid splattering. - Can I add other vegetables to this soup?
Yes, feel free to add other veggies like carrots or sweet potatoes to enhance the flavor and nutritional value. - Is this soup suitable for meal prep?
Definitely! It stores well and can be portioned out for easy reheating throughout the week.
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Butternut Squash Soup with Sage and Ginger
- Total Time: 45mins
Description
This cozy butternut squash soup is filled with warm flavors like garlic, sage, rosemary, and ginger. It’s smooth, creamy, and perfect for fall or winter meals. Serve it with freshly chopped parsley, crunchy toasted pepitas, and crusty bread for the ultimate comforting dish.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 1/2 teaspoon sea salt
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tablespoon fresh sage, chopped
- 1/2 tablespoon fresh rosemary, minced
- 1 teaspoon grated fresh ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper (to taste)
For Serving:
- Chopped parsley
- Toasted pepitas (pumpkin seeds)
- Crusty bread
Instructions
- Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, ½ teaspoon of sea salt, and several grinds of freshly ground black pepper. Sauté for 5 to 8 minutes, stirring occasionally, until the onions are soft and translucent.
- Cook the Squash:
- Add the cubed butternut squash to the pot and cook, stirring occasionally, for 8 to 10 minutes, until the squash starts to soften.
- Add Aromatics:
- Stir in the chopped garlic, sage, rosemary, and grated ginger. Cook for 30 seconds to 1 minute, until fragrant.
- Simmer the Soup:
- Add 3 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 20 to 30 minutes, or until the squash is completely tender.
- Blend the Soup:
- Let the soup cool slightly, then transfer it in batches to a blender. Blend until smooth and creamy. If the soup is too thick, add up to 1 cup more vegetable broth and blend again.
- Season and Serve:
- Taste the soup and adjust the seasoning with salt and freshly ground black pepper if needed. Serve warm, garnished with chopped parsley and toasted pepitas. Pair with crusty bread on the side for dipping.
- Prep Time: 15mins
- Cook Time: 30mins