Ah, the comfort of autumn in a bowl—imagine the golden hues of falling leaves captured in a creamy soup that’ll warm your soul. This roasted butternut squash concoction is like a cozy blanket on a chilly day, inviting you to savor the earthy sweetness with every spoonful. It’s the kind of recipe that makes you forget about the world outside, even if just for a moment, as you bask in its rich, velvety embrace.
Steps
- Begin by chopping the vegetables. Sauté the onion in heated olive oil until it turns translucent, then add the butternut squash and cook until it starts to soften.
- Stir in the garlic, sage, rosemary, and ginger, allowing the mixture to cook until aromatic. Pour in the vegetable broth and bring the mixture to a boil.
- Cover the pot, reduce the heat, and let it simmer until the squash is tender, approximately 20-30 minutes.
- Allow the soup to cool slightly, then transfer it to a blender and blend until smooth. If the consistency is too thick, incorporate up to one cup of additional broth.
- Adjust the seasoning with salt and pepper to your liking. Serve the soup in bowls, garnishing with parsley and pepitas, and pair with crusty bread for a complete meal.
Ingredients
- 3 pounds of butternut squash
- 1 yellow onion
- 2 garlic cloves
- 1 tablespoon fresh sage
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh ginger
- 2 tablespoons extra-virgin olive oil
- 3 to 4 cups vegetable broth
- Salt to taste
- Freshly ground black pepper to taste
- Optional garnish: chopped parsley and pepitas
FAQ
- Can I substitute any of the herbs in the butternut squash soup?
- Yes, you can experiment with different herbs if you prefer. While fresh sage and rosemary add a cozy and complex flavor to the soup, you can try thyme or parsley for a different taste.
- Is it possible to make this soup without a blender?
- Yes, if you don’t have a blender, you can use an immersion blender directly in the pot. Alternatively, you can use a potato masher for a chunkier texture if you prefer a less smooth soup.
- How can I make sure my soup isn’t too thick?
- If your soup turns out thicker than you’d like, you can gradually add more vegetable broth until you reach your desired consistency. Blend again to incorporate the additional liquid.
- How long can I store the butternut squash soup?
- You can refrigerate the soup for up to four days. For longer storage, freeze the soup for several months in an airtight container.
- What are some good side dishes to serve with this soup?
- Butternut squash soup pairs well with crusty bread, homemade focaccia, or avocado toast. You can also serve it with a simple veggie side like lemon green beans, roasted cauliflower, or a kale salad to round out your meal.
Tips
- Weigh Your Squash: Ensure you have the right amount of butternut squash by weighing it at the store or farmers market, as the recipe calls for 3 pounds. This helps achieve the desired consistency and flavor balance.
- Adjust Seasoning at the End: While salt and pepper are added at the beginning of the cooking process, remember to taste and adjust the seasoning before serving. This ensures the flavors are to your liking.
- Blend in Batches if Necessary: When transferring the soup to a blender, work in batches if needed to avoid overfilling the blender and causing spills. This makes for a smoother blending process and a creamier soup.
- Serve with Garnishes and Bread: Enhance the soup’s presentation and flavor by garnishing with chopped parsley and pepitas. Pair it with crusty bread to make a satisfying and complete meal.
Equipment
- Blender – A high-powered blender, such as a Vitamix, is recommended for achieving a smooth and creamy texture for the soup.
