Butternut Squash Soup
User Reviews
5
Butternut Squash Soup
Description
Butternut Squash Soup begins by gently cooking chopped onion and butternut squash in olive oil until the squash starts to soften. Garlic, fresh sage, rosemary, and grated ginger are added to infuse herbal and spicy notes. Broth is poured in to cover the ingredients and the mixture simmers until the squash is tender. After cooling briefly, the soup is pureed in batches until smooth, with extra broth added if needed to reach the desired consistency. The resulting soup is silky and mildly sweet, with earthy herbal undertones and a gentle warmth from the ginger.
Served warm, it pairs well with fresh parsley and toasted pumpkin seeds for a textural contrast, alongside crusty bread to complete the meal. This soup is enjoyable on its own or as a starter.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion chopped
- ½ teaspoon salt sea salt
- 1 butternut squash peeled, seeded, and cubed, 3-pound
- 3 garlic chopped, cloves
- 1 tablespoon sage chopped, fresh
- ½ tablespoon rosemary minced fresh
- 1 teaspoon ginger grated fresh
- 3 to 4 cups vegetable broth
- black pepper freshly ground
For serving
- parsley chopped
- Pepitas toasted
- bread crusty
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.
User Reviews
Overall Rating
5
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