Description
A creamy and flavorful Butternut Squash Soup featuring fresh herbs and ginger, this comforting recipe is perfect for a cozy meal. Sautéed onions and butternut squash are simmered in vegetable broth and blended to silky smoothness, then garnished with toasted pepitas and fresh parsley for an added crunch and brightness.
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
- Heat the Oil and Sauté Onion: Warm the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and a few grinds of black pepper. Cook, stirring occasionally, until the onion becomes soft and translucent, about 5 to 8 minutes.
- Add and Soften Squash: Add the cubed butternut squash to the pot. Continue cooking, stirring occasionally, until the squash begins to soften, approximately 8 to 10 minutes.
- Add Aromatics and Herbs: Stir in the chopped garlic, fresh sage, minced rosemary, and grated ginger. Cook for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
- Add Broth and Simmer: Pour in 3 cups of vegetable broth. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook until the squash is tender when pierced with a fork, about 20 to 30 minutes.
- Blend the Soup: Allow the soup to cool slightly. Transfer it in batches to a blender and blend until completely smooth. If the soup is too thick, add up to 1 cup more vegetable broth and blend again to achieve desired consistency.
- Season and Serve: Adjust seasoning with salt and freshly ground black pepper to taste. Serve hot, garnished with chopped parsley, toasted pepitas, and crusty bread on the side.
Notes
- Peeling and cubing the butternut squash can be made easier by microwaving it for 2 minutes before handling.
- For a vegan meal, ensure the crusty bread contains no dairy or eggs.
- To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes when adding the herbs.
- Leftover soup keeps well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
Nutrition
- Serving Size: 1 cup (approx. 240 ml)
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
