Description
Hey there, fellow food lovers! Let’s talk about one of my all-time favorite ways to warm up on a chilly day—the comforting and oh-so-delicious Butternut Squash Soup. This recipe is a game-changer, especially for those busy weeks when you’re juggling everything from work deadlines to family meals. Who wants to spend hours in the kitchen? Not you, and definitely not me!
Ingredients
Scale
Here’s what you’ll need for this fantastic Butternut Squash 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 to taste
- Chopped parsley for serving
- Toasted pepitas for serving (trust me, they add a delightful crunch!)
- Crusty bread for serving (optional but highly encouraged!)
Instructions
- Heat Things Up: Start by heating the olive oil in a large pot over medium heat. This is where the magic begins! Toss in your chopped onions, sprinkle with sea salt, and add a few grinds of black pepper. Sauté that delicious mixture until the onion softens, about 5 to 8 minutes. Watch out—you might start drooling!
- Squash Time: Add in your cubed butternut squash. Cook it up for another 8 to 10 minutes, stirring occasionally until those beautiful cubes start to soften.
- Bring on the Flavor: Now’s the fun part! Add your chopped garlic, sage, rosemary, and grated ginger into the pot. Stir it all together; you’ll want to give it about 30 seconds to 1 minute to become fragrant. This is when your kitchen will smell like heaven on Earth. Seriously, you might want to take a sniff—it’s delightful!
- Broth it Up: Pour in 3 cups of vegetable broth. Bring the mixture to a boil, cover the pot, and let it simmer for about 20 to 30 minutes until the squash is tender.
- Blend It Smooth: Let the soup cool for a few minutes (patience, my friend). Then, carefully ladle it into a blender (do this in batches if needed) and blend until smooth. If you find it’s a bit thick for your liking, feel free to add in another cup of broth to reach your desired consistency.
- Final Touches: Season it to your taste, then serve it up hot. Don’t forget that chopped parsley and toasted pepitas for a beautiful presentation! And crusty bread on the side? Yes, please!
Notes
- Want extra creaminess? A splash of coconut milk or heavy cream can elevate your soup to the next level—trust me, it’s worth it!
- Leftover soup? Store it in airtight containers for up to 5 days, or freeze it for those days when cooking feels like climbing Mount Everest.