Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large yellow onion, chopped; ½ teaspoon sea salt; 1 (3-pound) butternut squash, peeled, seeded, and cubed; 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 (for serving); Toasted pepitas (for serving); Crusty bread (for serving)

Why Make This Recipe

Butternut squash soup is a delicious and hearty dish that’s perfect for chilly days. It has a lovely sweetness from the squash and is rich in nutrients. This soup is easy to make and can be enjoyed as a starter or a main meal. Plus, it pairs wonderfully with crusty bread for dipping.

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How to Make Butternut Squash Soup

Ingredients:

2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
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 (for serving)
Toasted pepitas (for serving)
Crusty bread (for serving)

Directions:

Heat the oil in a large pot over medium heat.
Add the onion, salt, and several grinds of fresh pepper and sauté until soft, about 5 to 8 minutes.
Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
Add the garlic, sage, rosemary, and ginger; stir and cook for 30 seconds to 1 minute until fragrant.
Add 3 cups of the broth, bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, about 20 to 30 minutes.
Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth.
If the soup is too thick, add up to 1 cup more broth and blend.
Season to taste and serve with parsley, pepitas, and crusty bread.

How to Serve Butternut Squash Soup

Serve the butternut squash soup hot in bowls. Sprinkle chopped parsley and toasted pepitas on top for added flavor and crunch. Pair it with slices of crusty bread for a comforting meal.

How to Store Butternut Squash Soup

Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for about 3 to 5 days. You can also freeze the soup for longer storage; just make sure it cools completely before transferring it to a freezer-safe container.

Tips to Make Butternut Squash Soup

Use fresh ingredients for the best flavor.
Adjust the thickness by adding more broth if needed.
Blend the soup in small batches if your blender is not large enough.
For a spicy kick, add a pinch of cayenne pepper.

Variation

You can add apples or carrots to the soup for extra sweetness and flavor. Coconut milk can also be used for a creamier texture.

FAQs

Can I use frozen butternut squash instead?
Yes, frozen butternut squash works great and will save you the time of peeling and chopping.

How can I make this soup vegan?
This recipe is already vegan as it uses vegetable broth.

What can I serve with butternut squash soup?
It pairs well with salads, grilled cheese sandwiches, or simply crusty bread for dipping.