Description

This velvety butternut squash soup with fresh herbs is the perfect comfort food for chilly autumn days and takes just 1 hour to make from scratch.

Ingredients

Vegetables & Aromatics:

1 large yellow onion, chopped
3 cloves garlic, chopped
3-pound butternut squash, peeled, seeded, and cubed

Herbs & Spices:

1 tablespoon fresh sage, chopped
½ tablespoon fresh rosemary, minced
1 teaspoon fresh ginger, grated

Liquids & Seasonings:

3–4 cups vegetable broth
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt
Freshly ground black pepper, to taste

For Serving:

Chopped fresh parsley
Toasted pepitas (pumpkin seeds)
Crusty bread

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Instructions

Step 1: Cook the Onions Right

Heat your oil in the big pot over medium heat. Add chopped onion, salt, and pepper. Cook until they look see-through, about 8 minutes. This is where patience pays off – rushed onions taste sharp and ruin everything.

Step 2: Add the Squash

Dump in the squash cubes. Stir them around every few minutes for about 10 minutes. They’ll start getting soft around the edges and smell nutty.

Step 3: Add the Good Stuff

Toss in garlic, sage, rosemary, and ginger. Stir for maybe a minute until your kitchen smells amazing. Don’t let the garlic burn or it gets bitter.

Step 4: Let It Bubble

Pour in 3 cups of broth and bring it to a boil. Cover and turn heat down so it just simmers. Cook 20-30 minutes until the squash falls apart when you poke it with a fork.

Step 5: Make It Smooth

Blend it right in the pot with your stick blender until it’s creamy. No stick blender? Let it cool a bit and use a regular blender in batches. Hot soup in a blender is dangerous – learned this the messy way.

Step 6: Fix the Thickness

Too thick? Add more broth until it looks right. Too thin? Let it simmer without the lid for a few minutes. Taste it and add more salt if needed.

Step 7: Serve It Up

Ladle into bowls, sprinkle parsley and pepitas on top, grab some crusty bread.

Notes

Add cream or coconut milk at the end if you want it richer

Roast the squash in the oven first (400°F for 25 minutes) for deeper flavor

Buy pre-cut squash if your arms hurt easily – I do this now

Don’t rush the onions – this is where most people mess up

Use a spoon to scrape ginger skin off instead of peeling

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American