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Creamy Butternut Squash Soup Recipe – Easy, Healthy, and Comforting

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This creamy butternut squash soup is rich, comforting, and full of cozy fall flavors. Roasted butternut squash, fresh sage, rosemary, ginger, and garlic create a naturally velvety soup without heavy cream.

Ingredients

  • 1 large butternut squash (3 pounds), halved vertically and seeds removed
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 medium yellow onion, chopped
  • 1/2 teaspoon sea salt
  • 4 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, to taste
  • Chopped parsley, toasted pepitas, and crusty bread, optional for serving

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Place the butternut squash halves cut-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 50 to 60 minutes, or until the squash is very tender.
  3. Allow the roasted squash to cool slightly, then scoop the flesh away from the skin and set aside.
  4. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion, salt, and several grinds of black pepper. Sauté for 5 to 8 minutes, until the onion is soft and translucent.
  5. Add the garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute, until fragrant.
  6. Add 3 cups of vegetable broth and the roasted butternut squash flesh. Stir to combine and bring to a gentle simmer.
  7. Transfer the mixture to a blender in batches, or use an immersion blender, and blend until completely smooth and creamy. If using a countertop blender, allow steam to escape safely and avoid overfilling.
  8. Add additional vegetable broth as needed to achieve your preferred consistency. Taste and adjust the salt and black pepper.
  9. Ladle the warm soup into bowls. Garnish with chopped parsley, toasted pepitas, or a drizzle of olive oil, if desired. Serve with crusty bread.

Notes

  • Roasting the butternut squash enhances its natural sweetness and creates a deeper, richer flavor.
  • Start with 3 cups of vegetable broth and gradually add more for a thinner consistency.
  • For the smoothest texture, use a high-speed blender and blend in batches if necessary.
  • Fresh sage and rosemary provide the best aromatic flavor, but dried herbs can be substituted in smaller quantities.
  • Store leftover soup in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • For extra richness, garnish with coconut cream or a drizzle of good-quality olive oil.
  • Serve with toasted pumpkin seeds, fresh herbs, and crusty bread for a satisfying meal.

Nutrition

Find it online: https://yumfamilyrecipes.com/creamy-butternut-squash-soup-recipe-easy-healthy-and-comforting/