Butternut Squash Soup

[Steak_lover01]

Hey there, folks! Excited to share my Butternut Squash Soup recipe with you all. It's a go-to comfort dish in my kitchen, perfect for those chilly evenings when you need something warm and satisfying. Made with simple ingredients and packed with flavor, this soup is sure to become a staple in your home too.

INGREDIENTS​

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• ½ teaspoon sea salt
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh sage
• ½ tablespoon minced fresh rosemary
• 1 teaspoon grated fresh ginger
• 3 to 4 cups vegetable broth
• Freshly ground black pepper

For serving​

• Chopped parsley
• Toasted pepitas
• Crusty bread

INSTRUCTIONS​

• 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.

 

[AL_]

Can't wait to whip up a batch and cozy up with a big ol' bowl of deliciousness. Thanks for sharing the recipe.

 

[lizasoberan]

Hey there, folks! Excited to share my Butternut Squash Soup recipe with you all. It's a go-to comfort dish in my kitchen, perfect for those chilly evenings when you need something warm and satisfying. Made with simple ingredients and packed with flavor, this soup is sure to become a staple in your home too.

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INGREDIENTS​

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• ½ teaspoon sea salt
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh sage
• ½ tablespoon minced fresh rosemary
• 1 teaspoon grated fresh ginger
• 3 to 4 cups vegetable broth
• Freshly ground black pepper

For serving​

• Chopped parsley
• Toasted pepitas
• Crusty bread

INSTRUCTIONS​

• 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.

I think serving the butternut squash soup with a slice of crusty bread or a side salad makes for a satisfying and wholesome meal. Don't forget to sprinkle some fresh herbs on top for an extra pop of freshness!

 

[ChocoJay]

Mmm, butternut squash soup! Perfect for a cozy night in, can't wait to warm up with a bowl!

 

[byang05]

It's a comforting dish I've been eager to taste! Picture creamy butternut squash mixed with cozy spices like cinnamon and nutmeg – it feels like a warm embrace in a bowl during cold weather. Though I haven't tried it, I can envision the smooth, velvety texture melting on my tongue. Excited to cook up a batch and enjoy every spoonful of this comforting soup!

 

[Daemon09]

I didn't know butternut and squash could be a thing I'll definitely try this, thanks!