Description
A creamy and comforting butternut squash soup recipe featuring fresh herbs and warming spices, perfect for cozy meals. This soup is blended to a smooth texture and served with toasted pepitas, chopped parsley, and crusty bread for garnishing.
Ingredients
Scale
Soup
- 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 chopped fresh sage
- ½ tablespoon minced fresh rosemary
- 1 teaspoon grated fresh ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper
For serving
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Heat the oil and sauté onion. Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Sauté until the onion is soft, about 5 to 8 minutes.
- Cook the butternut squash. Add the cubed butternut squash to the pot and cook until it starts to soften, stirring occasionally, for 8 to 10 minutes.
- Add aromatics and broth. Stir in the chopped garlic, fresh sage, minced rosemary, and grated ginger. Cook for 30 seconds to 1 minute until fragrant. Then add 3 cups of vegetable broth to the pot.
- Simmer the soup. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook for 20 to 30 minutes until the butternut squash is tender.
- Blend the soup. Let the soup cool slightly, then transfer it to a blender in batches if necessary. Blend until smooth. If the soup is too thick, add up to 1 additional cup of broth and blend again until you reach your desired consistency.
- Season and serve. Taste the soup and adjust seasoning with salt and pepper as needed. Serve garnished with chopped parsley, toasted pepitas, and crusty bread on the side.
Notes
- Use a high-powered blender or an immersion blender to achieve a smooth texture.
- Peeling and seeding the butternut squash carefully ensures a creamy soup without tough skin or seeds.
- Fresh herbs like sage and rosemary add an earthy aroma, but dried can be substituted in smaller amounts if needed.
- To make this soup vegan and gluten-free, ensure your vegetable broth is free from animal products and gluten-containing additives.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
