Butternut Squash Soup Recipe
Butternut Squash Soup
Kitchen Science
6
10 minutes
35 minutes
294
Warm, smooth, and tasty, Butternut Squash Soup is the perfect comfort food to eat this time of the year. Plus, the aroma of butternut squash and herbs, like sage and rosemary, is simply soothing.
Garnish your soup with fresh parsley leaves and dried pumpkin seeds for added taste and texture.
Ingredients
- 2 tbsp. Extra-virgin olive oil
- 1 large Yellow onion, chopped
- ½ tsp. Sea salt
- 1 (3 lb.)) Butternut squash, peeled, seeded, and cubed
- 3 Garlic cloves, chopped
- 1 tbsp. chopped fresh Sage
- ½ tbsp. minced fresh Rosemary
- 1 tsp. grated fresh Ginger
- 3 to 4 cups Vegetable broth
- Freshly ground Black pepper
- Freshly chopped Parsley
Directions
In a large pot over medium heat, heat oil and add onion, salt, and pepper. Sauté for 5 to 8 minutes until soft.
- Add the squash to the pot and cook for about 10 minutes or until soft, stirring occasionally.
- Stir in garlic, ginger, sage, and rosemary. Saute for 30 seconds to 1 minute or until fragrant.
- Pour 3 cups of broth into the pot and bring to a boil. Cover and reduce heat.
- Simmer the mixture for 25 to 30 minutes or until the squash is tender. Let the soup cool slightly.
Pour the soup into a blender and blend until smooth. Work in batches if necessary. Add more broth if the soup is too thick and blend.
- Garnish with parsley and dried pumpkin seeds and serve with crusty bread, if desired.