Description
A comforting and creamy Butternut Squash Soup made with fresh herbs, garlic, and ginger, blended smooth and garnished with toasted pepitas and parsley. Perfect for a cozy meal, this easy stovetop recipe balances sweet, savory, and herbal flavors in just 45 minutes.
Ingredients
Main 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, to taste
For Serving
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Sauté Onion and Butternut Squash: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Sauté until the onion is soft and translucent, about 5 to 8 minutes. Then add the cubed butternut squash and cook, stirring occasionally, until it starts to soften, around 8 to 10 minutes.
- Add Aromatics and Simmer: Stir in the chopped garlic, fresh sage, minced rosemary, and grated ginger. Cook for 30 seconds to 1 minute until fragrant. Pour in 3 cups of vegetable broth, bring the mixture to a boil, then cover and reduce the heat to a simmer. Let it cook until the squash is tender, about 20 to 30 minutes.
- Blend Soup Smooth: Allow the soup to cool slightly, then transfer it in batches to a blender. Blend until smooth and creamy. If the soup is too thick, add up to 1 additional cup of vegetable broth and blend again to reach desired consistency. Taste and adjust seasonings as needed.
- Serve: Ladle the soup into bowls and garnish with chopped parsley and toasted pepitas. Serve alongside crusty bread for a complete and satisfying meal.
Notes
- Peeling and cubing the butternut squash ahead of time makes the cooking process quicker.
- For a vegan version, ensure the vegetable broth is free from animal products.
- To toast pepitas, heat them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until lightly browned and fragrant.
- Use an immersion blender directly in the pot to save time and reduce cleanup.
- Adjust the thickness of the soup by adding more or less vegetable broth depending on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
