Description
A warm and comforting butternut squash soup made with fresh herbs and a hint of ginger, perfect for cozy meals. This rich and velvety soup is easy to prepare on the stovetop, blending roasted butternut squash with aromatic aromatics and vegetable broth, served garnished with parsley, toasted pepitas, and crusty bread.
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 Onion: 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 onion until it becomes soft and translucent, about 5 to 8 minutes.
- Cook Butternut Squash: Add the peeled, seeded, and cubed butternut squash to the pot. Cook, stirring occasionally, until the squash begins to soften, about 8 to 10 minutes.
- Add Aromatics: Stir in the chopped garlic, fresh sage, minced rosemary, and grated ginger. Cook for 30 seconds to 1 minute until the mixture becomes fragrant.
- Simmer Soup: Pour in 3 cups of vegetable broth and bring the mixture to a boil. Cover the pot, reduce heat to low, and let the soup simmer until the squash is tender, about 20 to 30 minutes.
- Blend Soup: Allow the soup to cool slightly. Then, carefully transfer it to a blender in batches and blend until smooth. If the soup is too thick, add up to 1 cup more vegetable broth and blend again until the desired consistency is reached.
- Season and Serve: Taste and adjust the seasoning with additional salt and pepper if needed. Serve the soup warm, garnished with chopped parsley, toasted pepitas, and crusty bread on the side.
Notes
- Be cautious when blending hot soup; blend in batches and vent the blender lid slightly to prevent pressure buildup.
- If fresh herbs are unavailable, dried herbs can be used but reduce the quantities by half.
- For a creamier texture, add a splash of coconut milk or heavy cream after blending.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
