Butternut Squash Soup
Ingredients
- 2 tbsps extra-virgin olive oil
- 1 large yellow onion chopped
- ½ tsp sea salt
- 1 large butternut squash, peeled, seeded, and cubed
- 3 garlic cloves chopped
- 1 tbsp chopped fresh sage
- ½ tbsp minced fresh rosemary
- 1 tsp grated fresh ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, salt, and fresh pepper. Sauté until soft, usually around 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for a further 8 to 10 minutes.
- Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
- Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until dedired consistency.
- If your soup is too thick, add up to 1 cup more broth and blend.
- Season to taste and serve with parsley, and crusty bread
Notes
- It’s always great to use fresh herbs but if you don’t have any available then frozen or dried herbs are the way to go. Just remember that you should use less dried herbs tend to have a stronger taste.