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Ingredients:
For soup:
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
For serving:
Chopped parsley
Toasted pepitas
Instructions:
Begin by heating the 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is heated up, add the onion, salt and a few grinds of fresh pepper (if you have it, otherwise normal pepper is fine). Sauté the onions until they are soft, this should take approximately five to eight minutes. Once the onions are soft, add the squash and cook them together until the squash is also soft, for approximately eight to 10 minutes.
Next, add the garlic, sage, rosemary and ginger to the other vegetables. Stir and cook all the ingredients together until they are fragrant, for approximately 30 seconds to a minute, before adding in the three cups of broth.
Once the broth is added, bring the pot to a boil, then cover it and reduce the heat and allow it to simmer. Cook the ingredients until the squash is tender. This will take approximately 20 to 30 minutes.
Once the ingredients in the pot are tender, turn off the heat and allow the soup to cool. Once it is cool, pour the soup into a blender and blend it until it is smooth. This may require you to work in batches, which is fine. If the soup is too thick, add one more cup of broth and blend it again.
Finally, reheat the blended, smooth soup in the pot and season it to taste and garnish it with parsley.
Serve hot and enjoy!
Commentary:
Butternut squash is in season and the weather is getting cold, which means it is the perfect time to make butternut squash soup! Soup is a great comfort food for chilly fall weather.
This recipe serves six smaller portions, so adjust the recipe to make more if needed. This soup pairs great with some crusty bread and can be eaten as a meal, as a small appetizer before your main course or as a side dish.
This recipe is simple to make and is also budget-friendly. It’s also vegan! It tastes great with fresh ingredients, but you can also use frozen as well. If you use frozen squash chunks, use about 4 1/2 cups of the frozen squash to substitute.
If you’re wanting more flavor, you can add some curry spices to make it a little less traditional, but still delicious.
If you have leftovers, you can store it covered in the fridge for up to a few days. You can reheat it in the microwave for a few minutes or reheat it over the stove by bringing it to a boil and allowing it to simmer for a bit before enjoying it.