Butternut Squash Soup
A cozy fall soup with a velvety texture, a pop of ginger, and aromatic herbs. It keeps beautifully for make-ahead lunches.
Adapted from Love and Lemons.
Ingredients (serves 6)
Soup base
For serving
Timing & gear
- Prep: 10 minutes
- Cook: 35 minutes
- Total: 45 minutes
- Equipment: large pot or Dutch oven + blender
- Make-ahead: refrigerate up to 4 days or freeze for a few months
Instructions
- Sauté the aromatics. Warm the olive oil in a large pot over medium heat. Add the onion, salt, and a few grinds of pepper. Cook 5 to 8 minutes, until soft.
- Soften the squash. Add the cubed squash and cook 8 to 10 minutes, stirring occasionally, until it starts to soften.
- Add herbs and broth. Stir in the garlic, sage, rosemary, and ginger for 30 seconds to 1 minute. Pour in 3 1/2 cups of broth, bring to a boil, then cover and simmer 20 to 30 minutes, until the squash is tender.
- Blend until creamy. Let the soup cool slightly. Blend in batches until smooth. Add up to 1 cup more broth to loosen, if needed.
- Finish and serve. Season to taste with salt and pepper. Ladle into bowls and top with parsley, pepitas, and crusty bread.
Change log
- Updated butternut squash amount to 4 1/2 lb.
- Updated vegetable broth amount to 4 1/2 cups.