While looking for ways to use up all the butternut squash in the cold storage area, Jane found this recipe. Growing squash in the garden has been very fruitful and this is a much welcomed hot meal in the dead of winter.
Total Time
45 mins
Prepare Time
10 mins
Cook Time
35 mins
Recipe Servings
6
Ingredients of Butternut Squash Soup
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
Fresh chopped parsley for garnish
How to Make Butternut Squash Soup
Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh 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 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
Let cool slightly and hand blend or pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and garnish with chopped parsley.