Creamy Butternut Squash Soup with Fresh Herbs and Toasted Pepitas Recipe
This comforting Butternut Squash Soup blends sweet roasted squash with aromatic herbs and garlic, resulting in a creamy and flavorful bowl perfect for chilly days. Garnished with toasted pepitas and fresh parsley, it pairs wonderfully with crusty bread for a wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Soup 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, to taste
Garnishes
- Chopped parsley
- Toasted pepitas
- Crusty bread, for serving
Instructions
- Sauté the aromatics: Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Sauté the mixture until the onion is soft and translucent, about 5 to 8 minutes.
- Cook the squash: Add the cubed butternut squash to the pot. Continue to cook, stirring occasionally, until the squash begins to soften, approximately 8 to 10 minutes.
- Add herbs and garlic: Stir in the chopped garlic, fresh sage, minced rosemary, and grated fresh ginger. Cook for 30 seconds to 1 minute until the mixture becomes fragrant.
- Simmer the soup: Pour in 3 cups of vegetable broth and bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer until the squash is fully tender, about 20 to 30 minutes.
- Blend the soup: Allow the soup to cool slightly. Transfer it in batches to a blender and blend until completely smooth. If the soup is too thick, add up to 1 additional cup of vegetable broth and blend again until desired consistency is reached.
- Season and serve: Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve the soup hot, garnished with chopped parsley and toasted pepitas. Accompany with crusty bread for a satisfying meal.
Notes
- For a vegan version, ensure the vegetable broth is free of animal products.
- To speed up peeling and cubing the squash, you can roast it beforehand.
- Use a high-speed blender for a smoother texture or an immersion blender directly in the pot for convenience.
- Toasted pepitas add a nice crunchy texture; you can toast them in a dry skillet over medium heat for 2-3 minutes.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Keywords: butternut squash soup, creamy squash soup, vegetarian soup, fall soup recipe, easy butternut squash recipe
