Looking for a cozy and comforting fall dish? This Easy Butternut Squash Soup is just the ticket! With its creamy texture and delightful flavors, it's perfect for chilly days.
Cooking Tips
Make sure to sauté the onions until they're perfectly soft for that sweet, caramelized flavor.
Serving Suggestions
This soup pairs wonderfully with crusty bread and a sprinkle of toasted pepitas!
Ingredients
- Base Ingredients:
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Instructions
- Cook the Vegetables:
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Step 1Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
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Step 2Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
- Blend the Soup:
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Step 3Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
Nutrition
- Calories: 250, Fat: 10g, Carbs: 38g, Protein: 4g
Cooking techniques
Blending the soup is so satisfying! It transforms the ingredients into a velvety texture that makes this dish truly special.
Variations or substitutions
You can substitute the butternut squash with pumpkin or sweet potatoes for a different flavor profile. Feel free to add a splash of coconut milk for extra creaminess!
Storage tips
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the soup for up to 3 months—just be sure to leave some room in the container for expansion!
Notes
For a vegan version, ensure your broth is plant-based. Enjoy this soup as a starter or a main dish!
