Butternut Squash Soup
Ingredients
The soup
-
2
tablespoons
extra-virgin olive oil
-
1
large
yellow onion, chopped
-
½
teaspoon
sea salt
-
3
pounds
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
-
as needed
chopped parsley
-
as needed
toasted pepitas
-
as needed
crusty bread
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the chopped onion with salt and pepper until soft.
- Add the cubed butternut squash and cook until it begins to soften.
- Stir in the garlic, sage, rosemary, and ginger, and cook until fragrant.
- Pour in 3 cups of vegetable broth, bring to a boil, then reduce to a simmer.
- Cook until the squash is tender, about 20-30 minutes.
- 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
8g
Total carbohydrates
40g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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