Why Make This Recipe
Butternut squash soup is a warm and comforting dish perfect for any season. It’s not only delicious but also packed with nutrients. This soup is creamy, flavorful, and easy to make, making it a great choice for both beginner cooks and seasoned chefs. The sweetness of the butternut squash blends beautifully with the savory herbs, making it a delightful meal for all.
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
- Toasted pepitas
- Crusty bread
Directions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, sea salt, and several grinds of fresh pepper. Sauté until the onion is soft, about 5 to 8 minutes.
- Add the cubed butternut squash to the pot. Cook and stir occasionally until it begins to soften, which takes about 8 to 10 minutes.
- Add the chopped garlic, fresh sage, minced rosemary, and grated ginger. Stir well and cook for 30 seconds to 1 minute until fragrant.
- Pour in 3 cups of vegetable broth. Bring the mixture to a boil. Then, cover the pot and reduce the heat to simmer. Cook until the squash is tender, about 20 to 30 minutes.
- Allow the soup to cool slightly. Then, carefully pour it into a blender. Blend until smooth, working in batches if necessary. If the soup is too thick, add up to 1 cup more broth and blend again.
- Season with salt and pepper to taste. Serve warm, garnished with chopped parsley, toasted pepitas, and alongside crusty bread.
How to Serve Butternut Squash Soup
Serve butternut squash soup hot in bowls. You can garnish each serving with a sprinkle of chopped parsley and toasted pepitas for added texture and flavor. Pair the soup with some crusty bread for a complete meal. Enjoy it on a chilly day or as a comforting appetizer at a dinner party.
How to Store Butternut Squash Soup
To store leftover butternut squash soup, let it cool completely. Transfer it to an airtight container and refrigerate. The soup will stay fresh for up to 4 days. If you want to keep it longer, you can freeze the soup. Just pour it into a freezer-safe container and store it for up to 3 months. Thaw in the refrigerator overnight before reheating.
Tips to Make Butternut Squash Soup
- For a creamier texture, you can add a splash of coconut milk or heavy cream to the soup before blending.
- Adjust the seasonings according to your taste. You can add more ginger for an extra kick or use thyme instead of sage.
- Roast the butternut squash before adding it to the soup for a deeper flavor.
Variation
You can add other vegetables, such as carrots or sweet potatoes, to the soup for different flavors. For a spicy twist, add a pinch of cayenne pepper or red pepper flakes.
FAQs
1. Can I use frozen butternut squash?
Yes, you can use frozen butternut squash instead of fresh. Just skip the peeling, seeding, and cubing steps.
2. Is this soup vegan?
Yes, butternut squash soup is naturally vegan if you use vegetable broth.
3. How long does it take to make this soup?
The total time is about 50 minutes, including prep and cooking time.
