Butternut Squash Soup Recipe
A comforting and creamy Butternut Squash Soup made with fresh herbs and fragrant spices, perfect for cozy meals. This healthy recipe features slow-simmered butternut squash, aromatic sage, rosemary, and ginger, blended to a smooth texture and garnished with toasted pepitas and parsley for added crunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
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 Onions and Squash: Heat the extra-virgin 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 mixture for 5 to 8 minutes until the onions become soft and fragrant. Then add the cubed butternut squash and continue cooking, stirring occasionally, for 8 to 10 minutes until the squash begins to soften.
- Add Herbs, Garlic, and Broth: Stir in the chopped garlic, fresh sage, minced rosemary, and grated ginger. Cook for 30 seconds to 1 minute until the herbs and garlic release their aromas. Pour in 3 cups of vegetable broth, bring the soup to a boil, then cover and reduce the heat to a simmer. Let it cook for 20 to 30 minutes until the butternut squash is tender and easily pierced with a fork.
- Blend the Soup: Remove the pot from heat and let the soup cool slightly. Transfer the soup in batches to a blender and blend until completely smooth. If the soup is too thick, gradually add up to 1 cup more vegetable broth while blending to reach your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
- Serve and Garnish: Ladle the blended soup into bowls and garnish with chopped parsley and toasted pepitas for texture. Serve alongside crusty bread to complement the creamy soup.
Notes
- Use a high-speed blender for the smoothest texture, or carefully blend in batches in a regular blender.
- To save time, use pre-cut squash but be sure to adjust cooking time accordingly.
- For a vegan version, ensure vegetable broth is plant-based and skip toppings that contain animal products.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.
- Adding a splash of coconut milk or cream can make the soup richer if desired.
Keywords: butternut squash soup, creamy squash soup, vegetarian soup, autumn soup, healthy soup, easy soup recipe
Find it online: https://flavorsbymaya.com/butternut-squash-soup-recipe/
