Name: Butternut Squash Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 2 tbsp Extra-virgin olive oil; 1 Large yellow onion chopped; ½ tsp Sea salt plus more to taste; 1 Butternut squash (about 3 lb) peeled, seeded, cubed; 3 Garlic cloves chopped; 1 tbsp Fresh sage chopped; ½ tbsp Fresh rosemary minced; 1 tsp Fresh ginger grated; 3–4 cups Vegetable broth as needed for thickness; To taste Black pepper freshly ground; To serve Parsley, toasted pepitas, crusty bread

01

Overview

Prep10 min

Cook35 min

Total45 min

Servings6

DifficultyEasy

02

Ingredients

2 tbsp Extra-virgin olive oil1 Large yellow onionchopped½ tsp Sea saltplus more to taste1 Butternut squash (about 3 lb)peeled, seeded, cubed3 Garlic cloveschopped1 tbsp Fresh sagechopped½ tbsp Fresh rosemaryminced1 tsp Fresh gingergrated3–4 cups Vegetable brothas needed for thicknessTo taste Black pepperfreshly groundTo serve Parsley, toasted pepitas, crusty bread

03

Equipment

Large pot or Dutch oven
Blender
Knife and cutting board

04

Method

01

Chop the orange garden

Peel, seed, and cube the squash. Chop the onion, garlic, sage, and rosemary, and grate the ginger. Lay everything out so the pot can feel prepared and calm.

02

Soft simmer

Warm the olive oil in a large pot over medium heat. Soften the onion with salt and pepper for 5 to 8 minutes. Add the squash and cook until it begins to soften, then stir in garlic, sage, rosemary, and ginger for about 30 seconds. Pour in 3 cups broth, bring to a boil, cover, and simmer until the squash is very tender, about 20 to 25 minutes.

03

Blend until velvet

Let the soup cool slightly, then blend until smooth and bright orange, working in batches if needed. If it is too thick, blend in up to 1 more cup of broth. Taste and adjust salt and pepper.

04

Bowl, sprinkle, dunk

Ladle into bowls. Finish with chopped parsley and toasted pepitas, and serve with crusty bread for dunking while it is still steamy.

✦

Tips

NoteTaste again after blending — smooth soup sometimes wants one more pinch of salt.

NoteFreeze cooled soup for busy weeknights; thaw gently and reheat.

NotePepitas add a little crunch so every spoonful feels finished.

✦

Nutrition

Calories180 kcal

Protein3 g

Fat5 g

Carbohydrates34 g

✦

Storage

RefrigeratorCool completely and refrigerate up to 4 days.

FreezerFreeze up to a few months in airtight containers.

ReheatWarm gently on the stove, loosening with a splash of broth if needed.

?

Frequently asked

Is this soup vegan?+

Yes — olive oil, vegetables, herbs, and vegetable broth. No dairy or cream.

Can I make it ahead?+

Absolutely. It tastes even friendlier the next day after the flavors settle.

What if my soup is too thick?+

Blend in more broth a little at a time until it pours the way you like.

Butternut Squash Soup

Overview

Ingredients

Equipment