Description
This creamy and comforting Butternut Squash Soup combines tender roasted squash with aromatic herbs and spices for a deliciously smooth and hearty starter or main dish. Infused with fresh sage, rosemary, and a hint of ginger, this soup is perfect for chilly days and is served garnished with crunchy toasted pepitas, bright parsley, and crusty bread for a satisfying meal.
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, to taste
For Serving
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Sauté the Aromatics: Heat the 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 mixture until the onion is soft and translucent, about 5 to 8 minutes.
- Cook the Butternut Squash: Add the cubed butternut squash to the pot and cook, stirring occasionally, until the squash begins to soften, roughly 8 to 10 minutes. This helps develop the flavors.
- Add Herbs and Spices: Stir in the chopped garlic, fresh sage, minced rosemary, and grated fresh ginger. Cook for 30 seconds to 1 minute, until the mixture becomes fragrant, being careful not to burn the garlic.
- Simmer in Broth: Pour in 3 cups of vegetable broth and bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to low to simmer gently. Cook until the butternut squash is fully tender, approximately 20 to 30 minutes.
- Blend the Soup: Remove the pot from heat and allow the soup to cool slightly for easier blending. Transfer the soup in batches to a blender and process until smooth. If the soup is too thick, add up to 1 cup of additional broth and blend again to your desired consistency.
- Season and Serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Serve hot, garnished with chopped parsley, toasted pepitas, and alongside crusty bread for dipping.
Notes
- Peeling and cubing the butternut squash ahead of time can save prep time.
- Use a high-quality vegetable broth for richer flavor, or make your own if preferred.
- For a vegan and gluten-free meal, ensure the crusty bread served is free from animal products and gluten.
- To save time, use an immersion blender directly in the pot instead of transferring soup to a traditional blender.
- Adjust the thickness by adding more or less broth during blending to suit your preference.
Nutrition
- Serving Size: 1 cup (about 245g)
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
