Description
A creamy and cozy butternut squash soup, perfect for autumn. Packed with sweet roasted squash, warm herbs, and a hint of ginger.
Ingredients
Scale
- 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
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, salt, and a few grinds of pepper. Sauté for 5–8 minutes, until soft and fragrant.
- Stir in the cubed butternut squash and cook for 8–10 minutes, stirring occasionally, until the squash begins to soften and caramelize slightly.
- Add garlic, sage, rosemary, and ginger. Stir constantly for 30 seconds to 1 minute until fragrant.
- Pour in 3 cups of vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 20–30 minutes until squash is fork-tender.
- Let soup cool slightly. Transfer in batches to a blender and blend until silky smooth, adding more broth for desired consistency.
- Season with more salt and pepper if needed. Serve warm with fresh parsley, toasted pepitas, or a slice of crusty sourdough.
Notes
Time savers include buying pre-chopped squash. For creaminess, add coconut milk or Greek yogurt when blending. This soup freezes well for future meals.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg