Butternut Squash Soup
Served piping hot with a hunk of crusty bread, this creamy, nourishing Butternut Squash Soup recipe is fall comfort food at its best. Your kitchen will be filled with the cozy scent of sage, rosemary, and butternut squash – and when you’re finished, steaming bowls of butternut squash soup reward you for your work.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings
- 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
- Chopped parsley
- Toasted pepitas
- Crusty bread
- Heat oil in large pot over medium heat, and add onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes.
- Add squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
- Add garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of broth.
- Bring to a boil, cover, and reduce heat to a simmer. Cook until squash is tender, 20 to 30 minutes.
- Let cool slightly and pour 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.