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Butternut Squash Soup

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A creamy, comforting butternut squash soup with fresh sage, rosemary, ginger, and a bright finish of lemon. This cozy fall soup is smooth, flavorful, and made with simple plant-based ingredients.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1/2 teaspoon sea salt
  • 1 (3-pound) butternut squash, peeled, seeded, and cubed
  • 3 garlic cloves, chopped
  • 1 tablespoon chopped fresh sage
  • 1/2 tablespoon minced fresh rosemary
  • 1 teaspoon grated fresh ginger
  • 3 to 4 cups vegetable broth
  • Freshly ground black pepper
  • Chopped parsley, for serving
  • Toasted pepitas, for serving
  • Crusty bread, for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, salt, and several grinds of black pepper and sauté until soft, about 5 to 8 minutes.
  2. Add the butternut squash and cook until it begins to soften, stirring occasionally, about 8 to 10 minutes.
  3. Add the garlic, sage, rosemary, and ginger. Stir and cook until fragrant, about 1 minute.
  4. Add 3 cups of the vegetable broth. Bring to a boil, then cover, reduce the heat, and simmer until the squash is tender, about 20 to 30 minutes.
  5. Allow the soup to cool slightly, then transfer it to a blender in batches if necessary. Blend until smooth, adding additional broth as needed to reach your preferred consistency.
  6. Season to taste with salt and pepper. Serve warm with parsley, toasted pepitas, and crusty bread if desired.

Notes

  • Add vegetable broth gradually when blending so you can control the thickness of the soup.
  • For the smoothest texture, blend the soup thoroughly in a high-speed blender.
  • Serve with toasted pepitas and fresh parsley for extra texture and flavor.
  • Store leftovers in an airtight container in the refrigerator and reheat gently before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/butternut-squash-soup/