Description
A rich and creamy butternut squash soup made with aromatic herbs and fresh ginger, perfect for a cozy meal. This hearty soup is blended to smooth perfection and served with crunchy pepitas and crusty bread.
Ingredients
Scale
Soup 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 soft and translucent, about 5 to 8 minutes.
- Cook the butternut squash: Add the cubed butternut squash to the pot. Cook, stirring occasionally, until it begins to soften, about 8 to 10 minutes.
- Add aromatics: Stir in the chopped garlic, fresh sage, minced 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 to a boil, then cover the pot and reduce the heat to a simmer. Let cook until the butternut squash is tender, about 20 to 30 minutes.
- Blend the soup: Allow the soup to cool slightly. Carefully transfer it in batches to a blender and blend until smooth. If the soup is too thick, add up to 1 cup more vegetable broth while blending to reach desired consistency.
- Season and serve: Adjust seasoning to taste with salt and pepper. Serve hot garnished with chopped parsley, toasted pepitas, and crusty bread on the side.
Notes
- You can substitute fresh herbs with 1 teaspoon dried sage and ½ teaspoon dried rosemary if fresh is unavailable.
- For a vegan and gluten-free option, ensure the vegetable broth and bread are suitable for these diets or omit the bread.
- To save time, you can roast the butternut squash beforehand to intensify the flavor.
- If you prefer a chunkier texture, blend only half the soup and stir the rest in.
- To toast pepitas, heat them in a dry skillet over medium heat until fragrant and lightly browned, about 2-3 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
