Butternut Squash Soup
Ingredients
The soup
-
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
cloves
garlic, chopped
-
1
tablespoon
chopped fresh sage
-
½
tablespoon
minced fresh rosemary
-
1
teaspoon
grated fresh ginger
-
3 to 4
cups
vegetable broth
-
to taste
freshly ground black pepper
For serving
-
to taste
chopped parsley
-
to taste
toasted pepitas
-
to taste
crusty bread
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, sea salt, and black pepper, sautéing until soft.
- Add cubed butternut squash and cook until it begins to soften.
- Stir in garlic, sage, rosemary, and ginger, cooking until fragrant.
- Add 3 cups of vegetable broth, bring to a boil, then reduce heat and simmer until squash is tender.
- Let the soup cool slightly, then blend until smooth, adding more broth if necessary.
- Season to taste and serve with parsley, pepitas, and crusty bread.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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