Description
A comforting butternut squash soup capturing deep flavors and aromatic herbs, perfect for sharing moments with family and friends.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ tsp sea salt
- 1 butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tbsp fresh sage, chopped
- ½ tbsp rosemary, minced
- 1 tsp fresh ginger, grated
- 3–4 cups vegetable broth
- Black pepper to taste
- For serving: parsley, toasted pepitas, crusty bread
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion along with sea salt and black pepper; sauté for 5–8 minutes until soft.
- Add the cubed butternut squash to the pot. Cook for 8–10 minutes, stirring occasionally until the squash turns lightly browned.
- Introduce the chopped garlic, fresh sage, rosemary, and grated ginger; cook for 30–60 seconds to release their aromatic oils.
- Pour in 3 cups of vegetable broth. Bring to a boil, then reduce the heat and cover, allowing it to simmer for about 25 minutes until the squash is tender.
- Let the soup cool slightly before blending until smooth, adding more broth as needed for desired consistency.
- Taste and adjust seasoning with additional salt and pepper.
- Serve hot, garnished with parsley, toasted pepitas, and a side of crusty bread.
Notes
Roasting the squash before adding it can enhance its flavor. Adjust seasonings throughout the cooking process.
