As the chill of winter sets in and the days grow shorter, there's nothing quite like a steaming bowl of creamy butternut squash soup to warm both your body and soul. There's something magical about a bowl of creamy butternut squash soup. Its rich, velvety texture and earthy, slightly sweet flavor make it the perfect winter comfort food. This recipe is not only easy to prepare but also highly customizable. You can adjust the seasoning to suit your taste or even add a dash of cinnamon for a unique twist.
Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes
Serves 6
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
(for serving)
Chopped parsley
Crusty bread
Instructions
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 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 serve with parsley, pepitas, and crusty bread.
Source: Love & Lemons