Description
Discover how to make a delicious butternut squash soup that is perfect for cozy nights in. This easy recipe will warm you up from the inside out!
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, chopped
- 1/2 tsp (3 ml) sea salt
- 1 (1.4 kg) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tbsp (15 ml) chopped fresh sage
- 1/2 tbsp (8 ml) minced fresh rosemary
- 1 tsp (5 ml) grated fresh ginger
- 710 to 950 ml vegetable broth
- Freshly ground black pepper
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Warm the vegetable oil in a sizable pot on medium heat. Toss in the chopped onion, sea salt, and a few turns of freshly ground black pepper, cooking until the onion becomes tender, about 5 to 8 minutes. Introduce the cubed butternut squash, stirring intermittently, and let it cook until it starts to soften, roughly 8 to 10 minutes.
- Incorporate the chopped garlic, fresh sage, minced rosemary, and grated ginger. Stir for 30 seconds to a minute, until their aroma is released, and then pour in 710 ml of the vegetable broth. Increase the heat to reach a boil, then cover and lower to a simmer. Allow it to cook until the squash is fully tender, which should take about 20 to 30 minutes.
- Allow the mixture to cool a bit before transferring it into a blender. Blend until the soup is smooth, doing so in stages if necessary. If the consistency is too thick, you can add up to 240 ml more broth and blend again. Adjust seasoning to your liking and serve garnished with chopped parsley, toasted pepitas, and crusty bread on the side.
Notes
- For enhanced flavor, roast the diced butternut squash in the oven before adding it to the soup.
- Try using different herbs such as thyme or oregano to personalize the taste to your liking.
- Enhance the creaminess by topping the soup with a dollop of Greek yogurt or a drizzle of coconut milk.
