Description
A warm, creamy, and comforting butternut squash soup made with fresh herbs, onion, garlic, and a touch of ginger. Perfect for cozy evenings, this nourishing soup blends into a silky-smooth texture and is ideal for fall or winter meals.
Ingredients
Scale
- 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, to taste
- Chopped parsley, for garnish
- Toasted pepitas, for topping
- Crusty bread, for serving
- Optional: splash of coconut milk
- Optional: dash of cayenne pepper
- Optional: squeeze of lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat until warm.
- Add the chopped onion, sea salt, and black pepper. Sauté for 5–8 minutes until the onion becomes soft and translucent.
- Add the cubed butternut squash and cook for 8–10 minutes, stirring occasionally.
- Add the garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute until fragrant.
- Pour in 3 cups of vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20–30 minutes, or until squash is tender.
- Remove from heat and allow to cool slightly. Transfer the soup to a blender and blend until smooth, working in batches if needed.
- If the soup is too thick, add up to 1 additional cup of broth and blend again to your preferred consistency. Adjust seasoning.
- Serve warm, garnished with chopped parsley, toasted pepitas, and crusty bread on the side.
Notes
- Use pre-chopped butternut squash to save time.
- You may substitute onion with 1 teaspoon onion powder if needed.
- Swap squash for canned pumpkin but adjust seasoning accordingly.
- Add coconut milk for extra creaminess.
- A dash of cayenne brightens the flavor with gentle heat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: butternut squash soup, creamy squash soup, vegan soup, fall soup recipe, cozy soup, healthy soup, vegetable soup