Velvety Butternut Squash Soup

Ingredients

• 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 garlic cloves (chopped)
• 1 tablespoon freshly chopped sage
• ½ tablespoon minced fresh rosemary
• 1 teaspoon grated fresh ginger
• 3 to 4 cups vegetable broth
• Black pepper, freshly ground
• Chopped parsley
• Toasted pepitas
• Crusty bread

Method

1. First, warm the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring from time to time, for 8 to 10 minutes.
2. Then, 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.
3. Next, allow it to cool briefly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Taste and adjust the seasoning and enjoy with parsley, pepitas, and crusty bread.

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.