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Butternut Squash Soup

Butternut Squash Soup

Amy
This creamy Butternut Squash Soup is a bowl of comfort that’s as nourishing as it is delicious. Ready in just 45 minutes, it’s a quick yet impressive dish that feels indulgent without the fuss.
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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
  • 1/2 teaspoon sea salt
  • 1 (3-pound) butternut squash, peeled, seeded, and cubed
  • 3 cloves garlic, 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

For serving

  • Chopped parsley
  • Toasted pepitas
  • Crusty bread

Instructions
 

  • 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.
  • 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.
  • 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.
Keyword autumn, butternut, creamy, soup, squash
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