Description

This comforting butternut squash soup is a velvety blend of roasted butternut squash, aromatic herbs, and warming spices, perfect for chilly days. Enriched with fresh sage, rosemary, and ginger, it offers a flavorful yet light dish served with toasted pepitas and crusty bread for added texture and heartiness.

Ingredients

Scale

Soup 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

Garnishes and Serving

Chopped parsley
Toasted pepitas
Crusty bread

Instructions

Sauté Aromatics: 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 until the onion becomes soft and translucent, approximately 5 to 8 minutes.
Cook Butternut Squash: Add the cubed butternut squash to the pot. Cook, stirring occasionally, until the squash starts to soften but is not fully cooked yet, about 8 to 10 minutes.
Add Herbs and Garlic: Stir in the chopped garlic, fresh sage, minced rosemary, and grated ginger. Cook this aromatic mixture for 30 seconds to 1 minute until fragrant to deepen the flavor.
Simmer the Soup: Pour in 3 cups of vegetable broth and bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to a simmer. Let the soup cook until the butternut squash is tender, about 20 to 30 minutes. Add up to 1 cup more broth if needed to maintain consistency.
Blend until Smooth: Allow the soup to cool slightly before carefully transferring it into a blender in batches, if necessary. Blend the soup until completely smooth. Adjust thickness by adding more vegetable broth if desired. Season with additional salt and freshly ground black pepper to taste.
Serve: Ladle the hot soup into bowls, garnishing with chopped parsley and toasted pepitas. Serve alongside crusty bread for a satisfying meal.

Notes

You can substitute fresh sage and rosemary with dried herbs if fresh are unavailable, but reduce the quantity by half.
If you prefer a creamier texture, add a splash of coconut milk or cream after blending.
For a spicy kick, sprinkle some cayenne pepper or smoked paprika while sautéing the aromatics.
To save time, you can roast the butternut squash cubes in the oven until tender before adding them to the pot for a deeper flavor.
This soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.

Prep Time: 15 mins
Cook Time: 40 mins
Category: Soup
Method: Stovetop
Cuisine: American

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