Ingredients
Scale
- 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
Instructions
- Heat the oil in a large pot over medium heat.
- Add the onion, salt, and 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.
- Add the garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute until fragrant.
- Add 3 cups of broth, bring to a boil, then cover and reduce heat to simmer.
- Cook until the squash is tender, 20 to 30 minutes.
- Let cool slightly, then blend in batches until smooth.
- Adjust thickness with more broth if needed, season to taste, and serve.
Notes
- Store leftovers in the fridge for up to 4 days.
- Common issues: soup too thick or too watery—adjust broth as needed.
- Butternut squash is rich in vitamins A and C.
- You can make this soup ahead of time and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg