Description
Discover how to make a delicious butternut squash soup that is both comforting and nutritious. Follow our easy recipe for a hearty bowl of warmth!
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 large yellow onion, chopped
- 1/2 teaspoon (3 ml) sea salt
- 1 (1.4 kg) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tablespoon (15 ml) chopped fresh sage
- 1/2 tablespoon (8 ml) minced fresh rosemary
- 1 teaspoon (5 ml) grated fresh ginger
- 3 to 4 cups (720 to 960 ml) vegetable broth
- Freshly ground black pepper
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Warm the oil in a sizable pot over medium heat. Introduce the onion, salt, and a generous amount of freshly ground pepper, then sauté until the onion turns soft, about 5 to 8 minutes. Add the squash and continue cooking, stirring from time to time, for 8 to 10 minutes until it starts to soften.
- Incorporate the garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute until the aromas are released, then pour in 3 cups of the broth. Bring the mixture to a boil, cover the pot, and lower the heat to let it simmer. Allow it to cook for 20 to 30 minutes until the squash is tender.
- Allow the soup to cool slightly before transferring it to a blender. Blend until the mixture is smooth, doing this in batches if needed. If the soup is too thick, gradually add up to 1 more cup of broth and blend again. Adjust the seasoning as needed, then serve the soup garnished with parsley, pepitas, and a side of crusty bread.
