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Butternut Squash Soup

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1/2 teaspoon sea salt
  • 1 (3 pound) butternut squash, peeled, seeded, & cubed
  • 3 garlic cloves, chopped
  • 1 tablespoon chopped fresh sage
  • 1/2 tablespoon minced fresh rosemary
  • 1 teaspoon grated fresh ginger
  • 3 to 4 cups vegetable broth
  • Freshly ground black pepper
  • Chopped parsley, for serving
  • Toasted pepitas, for serving
  • Crusty bread, for serving

Cooking Instructions

Step 1: Heat 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 occasionally, for 8 to 10 minutes.

Step 2: 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.

Step 3: Let cool slightly 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.  Season to taste and serve with parsley, pepitas, and crusty bread.

Enjoy this simple, fall-friendly soup from Love & Lemons!