Description
This creamy and flavorful Butternut Squash Soup is a comforting autumn classic. Made with tender butternut squash, aromatic herbs, and a hint of ginger, it is pureed to a silky smooth texture. Perfect as a starter or light meal, it’s served garnished with fresh parsley, toasted pepitas, and crusty bread for a satisfying and nutritious dish.
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, to taste
For Serving
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Sauté Aromatics: Heat the 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 and translucent, about 5 to 8 minutes.
- Cook Butternut Squash: Add the cubed butternut squash to the pot and cook, stirring occasionally, until it begins to soften, approximately 8 to 10 minutes.
- Add Herbs and Garlic: Stir in the chopped garlic, fresh sage, minced rosemary, and grated ginger. Cook for 30 seconds to 1 minute, until the mixture is fragrant.
- Simmer Soup: Pour in 3 cups of vegetable broth and bring the mixture to a boil. Cover the pot and reduce the heat to a simmer. Let it cook until the squash is tender, around 20 to 30 minutes.
- Blend Soup: Remove the pot from heat and allow the soup to cool slightly. Carefully transfer the soup in batches to a blender and blend until smooth. If the soup is too thick, add up to 1 cup more vegetable broth to reach desired consistency.
- Season and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped parsley, toasted pepitas, and crusty bread on the side.
Notes
- Be cautious when blending hot liquid; blend in small batches and vent the blender lid slightly to avoid pressure buildup.
- You can roast the butternut squash instead of boiling to bring out a deeper flavor before adding to the soup.
- For a creamier texture, consider adding a splash of coconut milk or cream when blending.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Toasted pepitas add a nice crunch and nutty flavor but can be omitted for a nut-free option.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
