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Fall Recipes: Easy Butternut Squash Soup

This butternut squash soup is one of our favorite fall recipes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6
Course: Soup
Cuisine: American

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

    Cup of Yum
  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.
  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.
  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.