About the Recipe
Throw away all your other recipes for Butternut Squash Soup! This is the winner!!! Simple to make, yet so rich in flavor! Absolutely love the hint of sage and rosemary… do not skip these herbs! And the creaminess… heavenly!! I served it with broccoli grilled cheese, but a hunk of crusty bread will do just fine!! Everyone went for seconds!!
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 chopped fresh sage
½ tablespoon minced fresh rosemary
1 teaspoon grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper
For serving
Chopped parsley
Crusty bread/broccoli grilled cheese
Preparation
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper. Sauté until soft, about 5 to 8 minutes. Add the squash and cook, stirring occasionally, until it begins to soften, about 8 to 10 minutes.
Add the garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute, until fragrant. Add 3 cups of the broth. Bring to a boil, cover, and reduce heat to simmer. Cook until the squash is tender, approximately 20 to 30 minutes.
Let the soup cool slightly. Pour it into a blender, working in batches if necessary, and blend until smooth. If the soup is too thick, add up to 1 cup more broth and blend until desired consistency is reached.
Season the soup to taste and serve garnished with parsley, pepitas, and accompanied by crusty bread.
Recipe source: https://www.loveandlemons.com/butternut-squash-soup/