Butternut Squash Soup

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 yellow onion (Large, chopped)
• 0.5 tsp sea salt
• freshly ground black pepper (Several grinds, plus more to taste)
• 3 lb butternut squash (Peeled, seeded, and cubed)
• 3 garlic cloves (Chopped)
• 1 tbsp fresh sage (Chopped)
• 0.5 tbsp fresh rosemary (Minced)
• 1 tsp fresh ginger (Grated)
• 3 cup vegetable broth (Use 3 cups initially; add up to 1 additional cup if the soup is too thick)
• fresh parsley (Chopped, for serving)
• pepitas (Toasted, for serving)
• crusty bread (For serving)

Steps

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Sauté until the onion is soft, 5 to 8 minutes.

3. 3

   Add the cubed butternut squash and cook, stirring occasionally, until it begins to soften, 8 to 10 minutes.

4. 4

   Add the chopped garlic, sage, rosemary, and grated ginger. Stir and cook for 30 seconds to 1 minute, until fragrant.

5. 5

   Pour in 3 cups of the vegetable broth. Bring the mixture to a boil, then cover the pot and reduce the heat to a simmer.

6. 6

   Cook until the squash is tender, 20 to 30 minutes.

7. 7

   Let the soup cool slightly. Transfer it to a blender, working in batches if necessary, and blend until smooth.

8. 8

   If the soup is too thick, add up to 1 cup more vegetable broth and blend again.

9. 9

   Season to taste with additional salt and freshly ground black pepper.

10. 10

    Serve the soup with chopped parsley, toasted pepitas, and crusty bread.

Notes

Store in the refrigerator for up to 4 days, or freeze for up to a few months. The soup can be served as a starter, side, or main dish; crusty bread, focaccia, avocado toast, or corn muffins are suggested accompaniments.

Nutrition per serving

• soup
• main
• side
• appetizer
• vegan
• vegetarian
• dairy-free
• fall