Food: Butternut Squash Soup
Content-Type: Food Blog
This creamy, nutritious butternut squash soup dish is falling comfort food at its finest when served to boil with a chunk of crusty bread.
Making butternut squash soup on Sunday afternoons is one of my favorite autumnal customs. Nothing is more calming than chopping and boiling veggies over a warm burner on a chilly day.
As you labor, the warm aroma of sage, rosemary, and butternut squash permeates the kitchen. When you’re done, steaming bowls of butternut squash soup—which will keep for the entire week—reward your efforts.
In the past, I’ve made butternut squash soup with coconut milk and curry powder, but this fall, I had a hankering for something a little more conventional.
Traditional doesn’t necessarily mean that this recipe calls for chicken stock, heavy cream, or butter. It’s a tasty, healthful soup made with butternut squash, ginger, sage, and rosemary. Essentially, this is autumn in a bowl.
This soup has recently gained our love since it is creamy and filling, making it ideal for satisfying cozy fall desires. It’s simple to make and only requires ten ingredients, so make a big quantity today and eat soup all week! Happy autumn!
INGREDIENTS FOR A BUTTERNUT SQUASH RECIPE
There are only 10 basic ingredients required to make this simple butternut squash soup recipe:
- This soup contains 3 pounds of butternut squash, so search for a medium-sized one at the grocery store or farmers market. I advise weighing the squash when you buy it if you don’t have a scale at home.
- Garlic and yellow onion are two vegetables that give food a delightful depth of flavor.
- Sage and rosemary are still in season. I don’t use rosemary as frequently as some other fresh herbs, but I adore it in this dish. It adds warmth and complexity to this soup together with the sage.
- Ginger’s warm flavor brings out the herbs and squash’s seasonal flavors.
- Two teaspoons of extra-virgin olive oil offer the ideal amount of richness.
- Vegetable broth – No dairy, coconut milk, or almonds are required because the blended squash thickens on its own. This vegan butternut squash soup recipe uses vegetable broth as the foundation.
- Add salt and freshly ground black pepper along with the onion at the beginning of cooking, but the taste and adjust as needed while the dish cooks. You can then create a soup that you enjoy!
Come on, let’s cook!
Make the vegetable cuts first! The squash is added after the onion has been sautéed until it turns translucent and starts to soften.
Add the herbs, ginger, and garlic after that by stirring. 20 minutes should pass between adding the broth, and the squash becoming soft.
The soup should be transferred to a blender once the squash is tender. Blend the soup up until it turns a rich, brilliant orange. Then, serve it in bowls, top them with chopped parsley and pepitas, and take a bite.
SERVING SUGGESTIONS FOR BUTTERNUT SQUASH SOUP
This soup is delicious as a starter, side dish, or main course. When I make it the centerpiece of a meal, I serve it with a simple veggie side or autumn salad, along with nice crusty bread, handmade focaccia, avocado toast, or corn muffins. My top picks are listed below:
- Simple Lemon Green Beans
- With lemon zest, roast some cauliflower.
- Easy Beets to Roast
- a carrot-ginger dressing-topped salad of rainbow kale
- Brussels sprout salad with shreds
- Braised Beet Salad Braised Brussels Sprouts
Alternatively, serve it as an appetizer with a filling vegetarian main dish like grilled cheese, homemade mac, and cheese, sun-dried tomato paste, or roasted cauliflower steaks!
BUTTERNUT SQUASH SOUP
Fall comfort food doesn’t get better than this vegan butternut squash soup! You can freeze it for up to a few months or keep it in the refrigerator for up to 4 days.
- 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
- Toasted pepitas
- Crusty bread
- Over medium heat, warm the oil in a big pot. Add the onion, salt, and a few pinches of fresh pepper, and sauté for 5 to 8 minutes, or until tender. Add the squash and simmer, stirring periodically, for 8 to 10 minutes, or until it starts to soften.
- Include ginger, sage, rosemary, and garlic. Three cups of the broth are added after stirring and cooking for 30 to one minute, until aromatic. Bring to a boil, then decrease the heat to a simmer and cover. Cook the squash for 20 to 30 minutes, or until it is soft.
- Let the soup cool somewhat before transferring it to a blender in batches, if required, and blend until smooth. Blend in up to 1 cup more broth if your soup is too thick with fresh parsley, pepitas, and crusty bread, and season to taste.