Oh, the sweet embrace of fall—where everything seems to slow down just a bit, and the leaves turn into a riot of colors. Cozy evenings call for soup, and creamy butternut squash is like a warm hug in a bowl. It’s that magical kind of comforting dish you want when the world outside is a little too crisp, and your couch calls your name.
Steps
- Begin by heating olive oil in a large pot over medium heat. Add chopped onion, salt, and black pepper, sautéing until the onion softens and becomes translucent, about 5 to 8 minutes.
- Incorporate the butternut squash into the pot, stirring occasionally as it begins to soften, which should take around 8 to 10 minutes.
- Mix in garlic, fresh sage, rosemary, and ginger, cooking them briefly until their aromas are released, roughly 30 seconds to 1 minute.
- Pour in 3 cups of vegetable broth, bringing the mixture to a boil. Cover the pot, lower the heat, and let it simmer until the squash is tender, approximately 20 to 30 minutes.
- Allow the soup to cool slightly before transferring it to a blender. Blend until the mixture is smooth and creamy, adding more broth if needed to reach your desired consistency.
- Adjust the seasoning to your taste before serving. Garnish with parsley, pepitas, and pair with crusty bread for a complete meal.
Ingredients
- 3 pounds of butternut squash
- 1 yellow onion
- 3 cloves garlic
- Fresh sage (amount not specified)
- Fresh rosemary (amount not specified)
- 1 tablespoon fresh ginger, minced
- 2 tablespoons extra-virgin olive oil
- 3 to 4 cups vegetable broth
- Salt to taste
- Freshly ground black pepper to taste
- Optional: chopped parsley and pepitas for garnish
FAQ
- Can I make butternut squash soup in advance?
- Absolutely! This butternut squash soup is perfect for meal prep. You can store it in the refrigerator for up to four days or freeze it for several months, making it easy to enjoy whenever you like.
- What can I serve with butternut squash soup?
- This soup pairs well with crusty bread, focaccia, or corn muffins. It also complements a simple veggie side or salad like roasted cauliflower, lemon green beans, or a colorful kale salad with carrot-ginger dressing.
- Is it necessary to use a blender for this soup?
- Yes, blending the soup is essential to achieve its creamy, smooth texture. You can use a traditional blender or an immersion blender. Just ensure that the soup has cooled slightly before blending to avoid any accidents.
- Can I substitute the fresh herbs in this recipe?
- While fresh sage and rosemary contribute significantly to the soup’s flavor, you can substitute with dried herbs if necessary. Just keep in mind that dried herbs are more potent, so use them sparingly.
- Is this butternut squash soup vegan?
- Yes, the recipe is entirely plant-based. It uses vegetable broth and olive oil, avoiding dairy, coconut milk, or animal products, making it suitable for a vegan diet.
Tips
- Choose the Right Squash: Aim to pick a medium-large butternut squash weighing around 3 pounds for optimal flavor and quantity. If unsure, weigh it at the store to ensure accuracy.
- Season with Care: Add salt and freshly ground black pepper at the beginning with the onions, but remember to taste and adjust the seasoning at the end. This will help you achieve a soup that suits your personal taste preference.
- Blending in Batches: When transferring the hot soup to a blender, work in batches to avoid overfilling and spilling. This will ensure a smooth and creamy texture without any mess.
- Customize Thickness: If you find the soup too thick after blending, gradually add up to 1 cup more vegetable broth, blending until you reach your desired consistency.
Equipment
- Blender – A high-quality blender like a Vitamix for blending the soup until smooth.
- Large Pot – A large pot for sautéing and simmering the soup ingredients.
