Description
Discover the perfect fall recipe with our Healthy Butternut Squash Soup! Learn how to make this comforting dish that’s packed with flavor and nutrients.
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 large yellow onion, chopped
- 1/2 teaspoon (3 ml) sea salt
- 1 (1.4 kg) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tablespoon (15 ml) chopped fresh sage
- 1/2 tablespoon (8 ml) minced fresh rosemary
- 1 teaspoon (5 ml) grated fresh ginger
- 3 to 4 cups (720 to 960 ml) vegetable broth
- Freshly ground black pepper
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Warm the oil in a big pot over medium heat. Toss in the onion, salt, and a few turns of freshly ground pepper, cooking until the onion softens, roughly 5 to 8 minutes. Incorporate the squash and let it cook, stirring once in a while, until it starts to become tender, about 8 to 10 minutes.
- Add the garlic, sage, rosemary, and ginger. Stir the mixture and let it cook for 30 seconds to 1 minute, until you can smell the aromas, then pour in 3 cups of the broth. Bring the mixture to a boil, then cover the pot and lower the heat to let it simmer. Allow it to cook until the squash becomes soft, for 20 to 30 minutes.
- Allow the soup to cool a bit, then transfer it to a blender, doing it in batches if needed, and blend until smooth. If the soup is too thick, add up to 1 more cup of broth and blend again. Adjust the seasoning to your liking and serve garnished with parsley, pepitas, and slices of crusty bread.
