Description
A creamy, comforting butternut squash soup featuring fresh herbs and a smooth texture, perfect for a cozy meal or fall appetizer.
Ingredients
Scale
Main 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 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 oil and sauté onion: Heat the 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 and translucent, about 5 to 8 minutes.
- Add squash and cook: Add the cubed butternut squash to the pot and cook until it begins to soften, stirring occasionally, about 8 to 10 minutes.
- Add aromatics and herbs: Stir in the chopped garlic, fresh sage, minced rosemary, and grated fresh ginger. Cook for 30 seconds to 1 minute until fragrant.
- Simmer soup: Pour in 3 cups of vegetable broth and bring to a boil. Cover the pot and reduce heat to a simmer. Cook until the squash is very tender, about 20 to 30 minutes.
- Blend the soup: Let the soup cool slightly. Carefully transfer it in batches to a blender and blend until smooth. If the soup is too thick, add up to 1 cup more vegetable broth and blend again to reach desired consistency.
- Season and serve: Adjust seasoning with salt and pepper as needed. Serve the soup hot, garnished with chopped parsley, toasted pepitas, and crusty bread on the side.
Notes
- To speed up peeling the butternut squash, use a sharp vegetable peeler or cut around the middle and roast before scooping.
- If you prefer a dairy-free option, this recipe is naturally vegan and gluten free.
- For a creamier texture, stir in a splash of coconut milk or cream before blending.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- To toast pepitas, heat a dry skillet over medium heat and stir pepitas until fragrant and slightly browned, about 3 to 5 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 140 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
