Description
A warm and comforting butternut squash soup made with sautéed onions, fresh herbs, and a hint of ginger, blended until smooth and served with toasted pepitas, chopped parsley, and crusty bread.
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
For Serving
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Heat the oil and 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 until it becomes soft and translucent, about 5 to 8 minutes.
- Add the butternut squash: Add the peeled, seeded, and cubed butternut squash to the pot. Cook while stirring occasionally until the squash starts to soften, about 8 to 10 minutes.
- Add aromatics and herbs: Stir in the chopped garlic, fresh sage, minced fresh rosemary, and grated fresh ginger. Cook for 30 seconds to 1 minute until fragrant.
- Add broth and simmer: Pour in 3 cups of vegetable broth, bring the mixture to a boil, then cover the pot and reduce the heat to a simmer. Let it cook until the squash is tender, approximately 20 to 30 minutes.
- Blend the soup: Allow the soup to cool slightly, then transfer it into a blender in batches if necessary. Blend until smooth. If the soup is too thick, add up to 1 cup more vegetable broth and blend again until desired consistency is achieved.
- Season and serve: Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve the soup topped with chopped parsley, toasted pepitas, and accompanied by crusty bread.
Notes
- For a creamier texture, consider adding a splash of coconut milk or cream before blending.
- Use a high-speed blender or immersion blender for smoother soup.
- To save time, use pre-cut butternut squash from the store.
- To toast pepitas, dry roast in a skillet over medium heat until golden and fragrant.
- This soup can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
- Adjust herbs according to preference; thyme makes a good substitute for rosemary.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
