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
Units
Scale
- 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