Warm up with a delicious bowl of Butternut Squash Soup, perfect for cozy fall days. This creamy, flavorful soup combines the rich, velvety texture of butternut squash with a blend of aromatic spices that bring comfort to every spoonful. It’s a simple, wholesome meal that’s both satisfying and nourishing, making it an ideal choice for anyone looking to enjoy a hearty, seasonal dish. Whether served as a main course or a starter, this soup is sure to delight the taste buds and bring the warmth of autumn to the table.
Estimated Cooking Time:
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Servings: 6
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
- Chopped parsley
- Toasted pepitas
- Crusty bread
Cooking Instructions
- Step 1: Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
- Step 2: Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
- Step 3: Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
