Butternut Squash Soup Recipe
A rich and cozy butternut squash soup made with fresh herbs, garlic, and ginger. Creamy, nourishing, and perfect for fall or winter 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 cloves garlic chopped
- 1 tablespoon fresh sage chopped
- ½ tablespoon fresh rosemary minced
- 1 teaspoon fresh ginger grated
- 3 to 4 cups vegetable broth
- freshly ground black pepper to taste
For Serving
- chopped parsley optional garnish
- toasted pepitas optional garnish
- crusty bread for serving
Instructions
- Peel the butternut squash, remove the seeds, and cut it into cubes. Chop the onion, garlic, and fresh herbs. Grate the ginger.
- In a large pot, heat the olive oil over medium heat. Add the onion, a pinch of salt, and black pepper. Cook until the onion is soft and translucent, about 5 to 8 minutes.
- Stir in the squash cubes and let them cook for 8 to 10 minutes until they begin to soften. Add the garlic, sage, rosemary, and ginger. Stir for another minute until fragrant.
- Pour in the vegetable broth, starting with 3 cups. Bring to a boil, then lower the heat and cover. Let it simmer until the squash is fork tender, about 20 to 30 minutes.
- Allow the soup to cool slightly before blending. Use a high-speed blender or immersion blender until the soup is silky and smooth. If it’s too thick, add more broth until it reaches your preferred texture.
- Season with extra salt and pepper to taste. Ladle into bowls and top with chopped parsley or pepitas if desired.
Notes
- A heavy-bottomed pot helps prevent burning during the sauté.
- Be patient with the aromatics—they build depth of flavor.
- Blend in batches if needed and adjust consistency with broth to taste.
Nutrition
Calories: 255kcalCarbohydrates: 36gProtein: 9gFat: 9gSaturated Fat: 4gCholesterol: 22mgSodium: 496mgPotassium: 969mgFiber: 5gSugar: 8gVitamin C: 19mgCalcium: 57mgIron: 2mg
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