Description
A creamy and comforting butternut squash soup made with fresh herbs and ginger, perfect for a cozy meal. This recipe uses simple ingredients and a stovetop cooking method to develop rich flavors, finished by blending to achieve a smooth, velvety texture. Serve with toasted pepitas and crusty bread for added crunch and satisfaction.
Ingredients
Units
Scale
Sauce
- 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 chopped fresh sage
- 1/2 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 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 the onion mixture until it becomes soft and translucent, about 5 to 8 minutes.
- Cook Butternut Squash: Add the cubed butternut squash to the pot. Cook the squash until it begins to soften, stirring occasionally, for approximately 8 to 10 minutes.
- Add Aromatics: Stir in chopped garlic, fresh sage, minced rosemary, and grated fresh ginger. Cook the mixture for 30 seconds to 1 minute, until the herbs and garlic become fragrant.
- Simmer Soup: Pour in 3 cups of vegetable broth. Bring the mixture to a boil, then cover the pot and reduce the heat to a simmer. Allow the soup to cook until the squash is tender, around 20 to 30 minutes.
- Blend Soup: Remove the pot from heat and let the soup cool slightly. Pour the soup in batches into a blender and blend until completely smooth. If the soup is too thick, add up to 1 cup more broth during blending to reach your 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
- Peeling and cubing butternut squash can be easier if you cut off the ends first and use a vegetable peeler carefully.
- For a vegan version, ensure the bread and broth are vegan-friendly.
- To make the soup spicier, add a pinch of cayenne pepper or a dash of smoked paprika.
- Leftovers can be cooled and refrigerated for up to 4 days or frozen for up to 3 months.
- Use an immersion blender directly in the pot for fewer dishes, if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
