Butternut Squash Soup

Butternut Squash Soup

This creamy, nourishing butternut squash soup recipe is the ultimate fall comfort food!

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

  • Cinnamon to taste

For serving:

  • Chopped parsley

  • Bread or croutons

Instructions:

  • Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

  • Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

  • Let cool slightly and pour the 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.

NOTES:

You can bake the squash and onions instead of on the pan and then just blend it.

I use Better Than Bouillon, it’s a paste so you can control how it tastes. You can find it at Whole Foods.

I threw in some butter before leaving it on simmer to add some taste!

Croutons: I took some cinnamon raisin bread and threw it in the pan with butter to toast as toppings

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.