Butternut Squash Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion
chopped
- ½ teaspoon sea salt
- 1 butternut squash
peeled, seeded, and cubed, 3-pound
- 3 garlic cloves
chopped
- 1 tablespoon chopped fresh sage
- ½ tablespoon minced fresh rosemary
- 1 teaspoon grated fresh ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper
- Chopped parsley
- Toasted pepitas
- Crusty bread
Directions
- 1
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
- 2
Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
- 3
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
Butternut Squash Soup
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About this Recipe
Cozy up with a bowl of homemade Butternut Squash Soup that brings warmth and comfort to any day. This recipe delivers a rich, flavorful experience from scratch, perfect for a cozy evening or a gathering.
Why This Recipe Works
What makes this butternut squash soup truly special is the thoughtful combination of fresh aromatics. The fresh sage and aromatic rosemary, paired with a subtle kick from grated ginger, truly elevate the sweet butternut squash. These fresh ingredients meld with savory vegetable broth to create a depth of flavor that’s both elegant and inviting, a clear step above simpler versions.
What to Expect
Prepare for a velvety smooth soup, naturally sweet from the roasted butternut squash, perfectly balanced by the earthy notes of sage and rosemary. The fresh ginger adds a bright, zesty undertone that keeps each spoonful interesting without overpowering the squash. Garnished with crunchy toasted pepitas and fresh parsley, it's a feast for the senses, offering both warmth and a delightful textural contrast. This isn't just a simple soup; it's a comforting embrace in a bowl, straightforward enough for any home cook to master.
Customization & Variations
Feel free to experiment with the herbs; while fresh is best, dried versions of sage and rosemary can be used in a pinch (use about one-third the amount). You might also swap pepitas for toasted walnuts or pecans for a different nutty crunch. For an extra layer of subtle warmth, a pinch of nutmeg or cinnamon would be lovely, complementing the squash beautifully.
Serving & Context
Serve this hearty soup as a comforting main course, perhaps alongside a crisp green salad, or as an elegant starter for a fall dinner party. Don't forget the crusty bread for dipping!