Ingredients
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
1/2 teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped
1 tablespoon chopped fresh sage
1/2 tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper
Chopped parsley, for serving
Toasted pepitas, for serving
Crusty bread, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper, and sauté until soft, about 5 to 8 minutes.
- Add the butternut squash and cook for 8 to 10 minutes, stirring occasionally, until it begins to soften.
- Add garlic, sage, rosemary, and ginger. Cook for 30 seconds to 1 minute until fragrant.
- Add 3 cups of vegetable broth. Bring to a boil, then cover and simmer until squash is tender, about 20 to 30 minutes.
- Let the soup cool slightly, then transfer to a blender in batches and blend until smooth. Add up to 1 more cup of broth if too thick.
- Season to taste and serve with chopped parsley, pepitas, and crusty bread.
Notes
- Soup can be stored in the fridge for up to 4 days or frozen for a few months.
- An immersion blender can be used instead of a regular blender for convenience.
- Customize ginger level to personal taste for more warmth or spice.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
