Description
This creamy and comforting Butternut Squash Soup is a perfect warm-up for chilly days. Made with simple ingredients like butternut squash, fresh herbs, and vegetable broth, this soup is sautéed, simmered, and pureed to silky perfection. It’s garnished with chopped parsley and toasted pepitas, served alongside crusty bread, offering a deliciously satisfying meal that’s both hearty and wholesome.
Ingredients
Units
Scale
Main 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 garlic cloves, 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, to taste
For Serving
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of fresh black pepper. Sauté the mixture until the onion becomes soft and translucent, approximately 5 to 8 minutes.
- Cook Butternut Squash: Add the peeled, seeded, and cubed butternut squash to the pot. Cook while stirring occasionally until the squash begins to soften, about 8 to 10 minutes.
- Add Herbs and Garlic: Stir in the chopped garlic, fresh sage, minced rosemary, and grated fresh ginger. Cook the mixture for 30 seconds to 1 minute until fragrant.
- Simmer Soup: Pour in 3 cups of vegetable broth and bring the liquid to a boil. Cover the pot and reduce the heat to a simmer. Continue to cook the soup until the squash is tender, about 20 to 30 minutes.
- Blend Soup: Allow the soup to cool slightly. Transfer it in batches to a blender and puree until smooth. If the soup is too thick, add up to 1 cup more broth to reach your preferred consistency and blend again.
- Season and Serve: Taste the soup and season with additional salt and freshly ground black pepper if needed. Serve warm, topped with chopped parsley and toasted pepitas. Accompany with crusty bread on the side.
Notes
- You can substitute vegetable broth with chicken broth if preferred.
- For a vegan option, ensure the bread served is dairy-free.
- To add creaminess without dairy, stir in a splash of coconut milk or cashew cream after blending.
- Leftover soup stores well in the refrigerator for up to 4 days.
- To toast pepitas, heat them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
