Description
Learn how to make a delicious and nutritious Healthy Butternut Squash Soup that will warm you up from the inside out. Perfect for a cozy night in!
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 large yellow onion, chopped
- 1/2 teaspoon (3 ml) sea salt
- 1 (1.4 kg) pumpkin, 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
- 710 to 950 ml vegetable broth
- Freshly ground black pepper
- Chopped parsley
- Toasted pumpkin seeds
- Crusty bread
Instructions
- Warm the oil in a big pot on medium heat. Toss in the onion, salt, and a few twists of freshly ground pepper, cooking until the onion softens, about 5 to 8 minutes. Mix in the pumpkin and let it cook, occasionally stirring, until it starts to soften, around 8 to 10 minutes.
- Introduce the garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to a minute until the aroma releases, then pour in 3 cups of broth. Increase the heat to bring it to a boil, then cover and lower the heat to let it gently cook. Simmer until the pumpkin becomes tender, about 20 to 30 minutes.
- Allow it to cool a bit, then transfer the soup into a blender, working in parts if needed, and blend until it becomes smooth. If the soup is too thick, add up to an additional cup of broth and blend again. Adjust the seasoning to your preference and serve garnished with parsley, toasted pumpkin seeds, and a side of crusty bread.
Notes
- Roast cubed butternut squash at 400°F for 20-25 minutes for a deeper flavor.
- Experiment with thyme or oregano to personalize the soup’s taste.
- Add a dash of coconut milk for a creamy texture; top with Greek yogurt for extra tanginess.
