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Butternut Squash Soup Recipe

Butternut Squash Soup Recipe
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★★★★★

5.1 from 7 reviews

A velvety and comforting butternut squash soup made with fresh herbs, ginger, and a touch of garlic, perfect for a cozy meal. This recipe uses wholesome ingredients and blends the squash to a smooth consistency, garnished with toasted pepitas and fresh parsley for added texture and flavor. Serve with crusty bread for a satisfying lunch or dinner.

Ingredients

Scale

Soup Base

  • 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

Garnishes

  • Chopped parsley
  • Toasted pepitas
  • Crusty bread, for serving

Instructions

  1. Sauté Onions and Squash: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and a few grinds of black pepper. Cook until the onion softens, about 5 to 8 minutes. Add the cubed butternut squash and continue cooking, stirring occasionally, until the squash starts to soften, approximately 8 to 10 minutes.
  2. Add Aromatics and Simmer: Incorporate the garlic, fresh sage, rosemary, and grated ginger into the pot. Stir and cook for 30 seconds to 1 minute until fragrant. Pour in 3 cups of vegetable broth, bring the mixture to a boil, then cover and reduce heat to a simmer. Let it cook until the squash is tender, about 20 to 30 minutes.
  3. Blend Soup Smooth: Allow the soup to cool slightly, then transfer it to a blender in batches if needed. Blend until smooth. If the soup is too thick, add up to 1 cup more vegetable broth for desired consistency. Adjust seasoning with salt and pepper as needed.
  4. Serve: Ladle the soup into bowls and garnish with chopped parsley and toasted pepitas. Serve alongside crusty bread for a complete and satisfying meal.

Notes

  • Peeling the butternut squash can be tricky; a sharp vegetable peeler or chef’s knife works best.
  • Use fresh herbs for the best flavor, but dried can be substituted—use about one-third the quantity if dried.
  • For a creamier texture, a splash of coconut milk or cream can be added before blending.
  • Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.
  • To toast pepitas, heat them in a dry skillet over medium heat for 2-3 minutes until fragrant.

Nutrition

Keywords: butternut squash soup, autumn soup, vegetarian soup, creamy squash soup, healthy soup, easy soup recipe, fall recipes

Find it online: https://servedbynora.com/butternut-squash-soup-recipe/