Description
This Cozy Butternut Squash Soup for Fall is rich, creamy, and perfect for chilly evenings. A one-pot, herb-packed recipe ideal for weeknight dinners or festive gatherings.
Ingredients
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 garnish
Toasted pepitas, for garnish
Crusty bread, for serving
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Sauté until onion is soft, about 5 to 8 minutes.
2. Add cubed butternut squash and cook, stirring occasionally, for 8 to 10 minutes until it begins to soften.
3. Stir in garlic, sage, rosemary, and ginger. Cook for 30 seconds to 1 minute until fragrant.
4. Add 3 cups of vegetable broth. Bring to a boil, then cover and reduce heat to a simmer. Cook until squash is tender, 20 to 30 minutes.
5. Let soup cool slightly. Blend in batches until smooth. If too thick, add up to 1 more cup of broth and blend again.
6. Taste and adjust seasoning if needed.
7. Serve hot, garnished with chopped parsley, toasted pepitas, and crusty bread on the side.
Notes
To add extra richness, stir in a splash of coconut milk at the end.
Leftovers can be stored in the fridge for up to 5 days or frozen for 3 months.
Microwave the squash for a few minutes before peeling to make it easier to handle.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Cozy Butternut Squash Soup for Fall, Fall Soups, Butternut Squash Soup, Weeknight Dinner, Dinner Recipes, Coconut, Festival