Whipping up a batch of homemade butternut squash soup is a straightforward and deeply satisfying experience. This method ensures that the natural sweetness and nuttiness of the squash shine through, resulting in a comforting, creamy soup that’s perfect for fall. Yet, it’s not just about the flavors; butternut squash soup is also a nutritional powerhouse, packed with vitamins, fiber, and antioxidants that can support your well-being. So, indulge in the simplicity of creating this classic soup and savor its nourishing goodness.
Butternut Squash Soup
- 1 5.5-Quart Dutch Oven
- 1 Blender
- 2 Tbsp extra virgin olive oil
- 1 large yellow onion, chopped
- 1/2 tsp sea salt
- 1 (3 lb) butternut squash (peeled, seeded, and cubed)
- 3 cloves garlic, chopped
- 1 Tbsp fresh sage, chopped
- 1/2 Tbsp fresh rosemary, minced
- 1 tsp fresh ginger, grated
- 3-4 cups vegetable broth
- Freshly ground black pepper, to taste
- Chopped parsley, toasted pepitas, and/or crusty bread (for serving)
- Heat 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.
- Add 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.
- Let 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.