My favorite fall tradition is a making butternut squash soup on a Sunday afternoons. On a brisk day, there is a nothing more soothing than a chopping and simmering vegetables over a warm stove. As you cook, in the kitchen fills with in the cozy scent of the sage, rosemary, and butternut squash, and when you are finished, steaming bowls of the butternut squash soup (that will be last all week!) reward you for your work.
My favorite fall tradition is a making butternut squash soup on a Sunday afternoons. On a brisk day, there is a nothing more soothing than a chopping and simmering vegetables over a warm stove. As you cook, in the kitchen fills with the cozy scent of the sage, rosemary, and butternut squash, and when you are finished, steaming bowls of the butternut squash soup (that will be last all week!) reward you for your work.
We have been loving in this soup lately – it is a creamy and nourishing, perfect for a satisfying cozy fall cravings. With a only 10 ingredients, it is a easy to make, so cook a big batch today, and enjoy in the soup all week long! Happy fall.
Butternut Squash Soup Recipe Ingredients.
ALSO READ : PERFECT POTATO SOUP RECIPE.
To make in this easy butternut squash soup recipe, you need a 10 simple ingredients:
Butternut squash – This soup packs in a 3 pounds of the squash, so look for a medium-large one at the store or a farmers market. If you do not have to a scale at home, I recommend weighing in the squash when you buy it!
Yellow onion and garlic – These veggies add to a delicious depth of the flavor.
Fresh sage and rosemary – I do not reach for a rosemary as often as some other fresh herbs, but I absolutely love it here. Along with in the sage, it makes in this soup cozy and complex.
Ginger – It is a warm flavor highlights in the autumnal taste of the herbs and squash.
Extra-virgin olive oil – 2 tablespoons add in the perfect amount of the richness.
Vegetable broth – Because in the blended squash becomes creamy on it is own, there is no need for a dairy, coconut milk, or nuts here! With a veggie broth as its base, this is a vegan butternut squash soup recipe.
Salt and freshly ground black pepper – Add them with in the onion at the start of the cooking process, but make sure to the taste and adjust at the end as well. That way, you will be make a soup you really love!
First, chop in the veggies! Saute in the onion until it is a becomes translucent, add the squash, and cook until it begins to the soften. Then, stir in the herbs, garlic, and ginger. Pour in the broth and simmer until in the squash becomes tender, about a 20 minutes.
When in the squash is a soft, transfer in the soup to a blender. Blend until in the soup is a vibrant orange and creamy. Finally, pour it into a bowls, garnish with a chopped parsley and pittas, and enjoy!
What to Serve with a Butternut Squash Soup
Enjoy in this soup as a starter, side, or a main dish. When I am making it the center of a meal, I serve it with a good crusty bread, homemade focaccia, avocado toast, or corn muffins and a simple veggie side or fall salad. Here are a few of my favorites:
Simple Lemon Green Beans
Roasted Cauliflower with a Lemon Zest
Simple Roasted Beets
Rainbow Kale Salad with a Carrot-Ginger Dressing
Shredded Brussels Sprout Salad
Roasted Brussels Sprouts
Roasted Beet Salad
Alternatively, serve it as an a appetizer with a hearty vegetarian main dish like a Roasted Cauliflower Steaks, Vegan Meatball Sandwiches, Homemade Mac and Cheese, Sun Dried Tomato Pasta, or a grilled cheese sandwich!
If you love in this butternut squash soup…
Try my ginger miso soup, curried lentil soup, or a many-veggie soup next, or check out this post for more of my favorite soup in a recipes!
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
Heat in the oil in a large pot over medium heat. Add in the onion, salt, and several grinds of the fresh pepper and saute until soft, 5 to 8 minutes. Add in the squash and cook until it begins to the soften, stirring occasionally, for a 8 to 10 minutes.
Add in the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to the 1 minute, until fragrant, then add to a 3 cups of the broth. Bring to a boil, cover, and the reduce heat to a simmer. Cook until in the squash is a tender, 20 to 30 minutes.
Let cool slightly and pour in the soup into a blender, working in a batches if it is a necessary, and the blend until smooth. If your soup is too thick, add up to the 1 cup more broth and blend. Season to the taste and serve with a parsley, pittas, and crusty bread.
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