This creamy, hearty butternut squash soup recipe, served to boil hot with a chunk of crusty bread, is the epitome of autumnal comfort food.
Making butternut squash soup on Sunday afternoons is one of my favorite fall traditions. There is nothing more relaxing than chopping veggies and letting them simmer over a hot stove on a brisk day. When you are finished, you will be rewarded for your hard work with steaming bowls of butternut squash soup that will last you for the entire week. The kitchen will fill with the comforting aroma of sage, rosemary, and butternut squash while you cook.
My go-to recipe for butternut squash soup in the past has incorporated coconut milk and curry spices, but as fall approached, I realized that I was yearning for a recipe that was a little bit more conventional. When I say “traditional,” what I really mean is that I don’t make this dish with chicken stock, heavy cream, or butter. Butternut squash soup with ginger, sage, and rosemary is a delightful, healthful vegetarian dish. This dish is essentially autumn in a bowl.
These days, we can’t get enough of this soup. Not only is it rich and healthful, but it also satisfies our wants for a warm, comforting fall meal. It just needs ten ingredients, so prepare a large quantity today and enjoy the soup for the rest of the week! Happy fall.
Butternut Squash Soup Recipe Ingredients
To make this easy butternut squash soup recipe, you need 10 simple ingredients:
Butternut squash – Because this soup calls for three pounds of butternut squash, seek for a squash that is on the larger side when you are shopping or at a farmers market. If you don’t have a scale at home, you should ask the store clerk to weigh the squash for you before you buy it.
Yellow onion and garlic – Garlic and yellow onions are two vegetables that contribute a wonderful dimension of flavor.
Fresh sage and rosemary – I don’t reach for rosemary as frequently as I do some of the other fresh herbs, but I find that it is the perfect complement to this dish. This adds another layer of depth and coziness to the soup, complementing the sage perfectly.
Ginger – Ginger’s warm flavor emphasizes the autumnal flavor of the herbs and squash.
Extra-virgin olive oil – 2 tablespoons of extra-virgin olive oil offer the ideal amount of richness.
Vegetable broth – Because the blended squash turns creamy on its own, there is no need for dairy products, coconut milk, or nuts in this recipe. Instead, just use vegetable broth. This recipe for vegan butternut squash soup uses vegetarian broth as its base.
Salt and freshly ground black pepper – Salt and freshly ground black pepper should be added to the onion at the beginning of the cooking process; nevertheless, it is important to taste the dish before finishing it and make any necessary adjustments. You’ll end up with a soup you adore if you do it this way.
To begin, cut up the vegetables! After cooking the onion until it is transparent, add the squash and continue cooking until it begins to soften. Add the herbs, garlic, and ginger after that. After pouring in the broth, reduce the heat to a simmer, and cook for approximately 20 minutes, or until the squash is soft.
After the squash has become tender, the soup should be blended in a blender. Mix the soup until it reaches a brilliant orange color and a creamy consistency. Next, transfer it to individual bowls, top it with chopped parsley and toasted pepitas, and then dig in!
What to Accompany a Bowl of Butternut Squash Soup with
You can have this soup as an appetizer, a side dish, or the main course. When I want it to be the focus of a meal, I accompany it with nice crusty bread, homemade focaccia, avocado toast, or corn muffins, as well as a straightforward vegetable side dish or fall salad. The following are some of my personal favorites:
- Simple Lemon Green Beans
- Roasted Cauliflower with Lemon Zest
- Simple Roasted Beets
- Rainbow Kale Salad with Carrot-Ginger Dressing
- Shredded Brussels Sprout Salad
- Roasted Brussels Sprouts
- Roasted Beet Salad
Or, you could serve it as an appetizer along with a robust vegetarian main dish such as roasted cauliflower steaks, vegan meatball sandwiches, homemade mac and cheese, sun-dried tomato pasta, or even a grilled cheese sandwich!
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
- A big pot with medium heat should be used to heat the oil. After adding the onion, season it with salt and freshly ground black pepper, and sauté it for 5 to 8 minutes, or until it is tender. Add the squash and simmer for 8 to 10 minutes, stirring periodically, until it begins to soften.
- Ginger, sage, rosemary, and garlic should be added now. Add three cups of the broth after stirring and cooking for 30 seconds to a minute, or until aromatic. Bring to a boil, then cover and reduce the heat to maintain a simmer for as long as possible. Sauté for around 20 to 30 minutes, or until the squash is soft.
- After allowing the soup to gradually cool, transfer it to a blender and, working in batches if required, mix it until it is completely smooth. If your soup is too thick, add up to one cup more stock and mix. Serve with parsley, pumpkin seeds, and crusty bread after seasoning to taste.
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