A creamy and delicious warm your heart soup for those cold autumn and winters days.
This recipe is super tasty and has a wonderful silky texture.
Ingredients
Butternut squash – a seasonal squash that has a nutty and sweet flavor.
Olive oil – more robust and flavorful than vegetable and canola oil.
Onion and garlic – base ingredients of the soup besides the squash. Adds flavor.
Fresh ginger – can substitute with ground ginger, though I would recommend using fresh.
Dried sage and rosemary – the perfect herb combo for this seasonal soup.
Vegetable broth – vegan substitution for the typical chicken broth that is used. Adds more flavor than if you were to use just water.
Salt and black ground pepper – enhances flavor. White ground pepper is also tasty substitution for black pepper.
Serve with croutons, crackers, or a side of warm bread you’ll have an amazing cozy and delicious meal.
Check out this other tasty soup recipe!
Butternut Squash Soup
Ingredients
- 1 2lb butternut squash cut in half lengthwise and seeds removed
- 3 tbsp olive oil
- 1 small yellow onion diced
- 3 garlic cloves chopped
- ½ tbsp fresh ginger (or ½ tsp ground ginger) peeled and chopped
- ½ tsp dried sage
- 1 tsp dried rosemary
- 6 cups vegetable broth
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- plucked fresh thyme for garnish
Instructions
- Preheat oven to 350°F. Line a baking sheet with foil.
- Brush the squash halves with 1 tablespoon of the olive oil, sprinkle with salt, and place them skin side up onto the baking sheet. Bake for 50-60 minutes, until fork tender.
- While the squash is baking, heat the other 2 tablespoons of olive oil in a large pot over medium heat. Add the onion and cook until translucent. Add the garlic, ginger, dried sage, and dried rosemary and cook for 1 minute.
- Stir in the vegetable broth and bring to a boil. Turn off the heat and transfer the soup into a blender. Scoop the meat out of the baked butternut squash, place it into the blender, and blend until completely smooth (if you have an immersion blender you don't have to do this step, you can just blend everything in the pot). Transfer the soup back into the same pot and bring to a simmer. Turn of the heat and stir in the salt and pepper. Taste test for seasoning adjustments.
- Serve garnished with fresh thyme.