Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 tsp sea salt (plus more to taste)
- 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed (6–7 cups)
- 3 garlic cloves, minced
- 2 tsp fresh sage, chopped
- 1 tsp fresh rosemary, chopped
- 1 tbsp fresh ginger, grated
- 3–4 cups vegetable broth
- Freshly ground black pepper, to taste
- Chopped parsley, for serving
- Toasted pepitas, for serving
- Crusty bread, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, a pinch of salt, and black pepper. Sauté for 5–8 minutes until softened.
- Add the cubed butternut squash and cook for 8–10 minutes, stirring occasionally, until it begins to soften.
- Stir in the garlic, sage, rosemary, and grated ginger. Cook for about 1 minute until fragrant.
- Pour in 3 cups of vegetable broth, bring to a boil, then reduce heat and simmer for 20–30 minutes until the squash is tender.
- Let the soup cool slightly, then blend in batches until smooth and creamy. Add extra broth as needed to reach desired consistency.
- Season to taste with salt and pepper. Serve hot, topped with parsley and toasted pepitas, alongside crusty bread.
Notes
- Add a chopped apple for a hint of sweetness.
- Use roasted squash for deeper flavor.
- Stir in coconut milk for extra creaminess.
- Swap rosemary for thyme or add cayenne for heat.
- Soup thickens when chilled—thin with broth or water when reheating.
- Store in the fridge up to 4 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
