Description
Discover delicious and nutritious butternut squash soup recipes perfect for the fall season. Learn how to make healthy soups that will warm you up from the inside out!
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 vegetable oil in a sizable saucepan over medium heat. Toss in the chopped onion, sea salt, and a few turns of freshly ground black pepper, sautéing until the onion is tender, around 5 to 8 minutes. Incorporate the cubed butternut squash, stirring occasionally until it starts to soften, approximately 8 to 10 minutes.
- Introduce the chopped garlic, fresh sage, minced rosemary, and grated ginger to the pot. Stir and cook for 30 seconds to a minute until the aromas are released, then pour in 3 cups of vegetable broth. Increase the heat to bring to a boil, cover the pot, then lower the heat to maintain a simmer. Allow the mixture to cook until the squash is soft, about 20 to 30 minutes.
- After letting it cool slightly, transfer the soup to a blender in batches if necessary, and blend until it reaches a smooth consistency. If the soup appears too dense, gradually blend in an additional cup of broth. Adjust the seasoning to your liking and serve garnished with chopped parsley, toasted pepitas, and a side of crusty bread.
Notes
- For enhanced flavor, roast the diced butternut squash in the oven before adding to the soup.
- Try using different herbs such as thyme or oregano for a unique flavor profile.
- Add a splash of coconut milk or cream for a creamy texture and extra depth of flavor.
