Butternut Squash Soup
- Womenscorner Desk
- December 12, 2020
It’s creamy and nourishing, perfect for satisfying cozy fall cravings. With only 10 ingredients, it’s easy to make, so cook a big batch today, and enjoy the soup all week long!
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
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For serving :
- Chopped parsley
- Toasted pepitas
- Crusty bread
Method : Heat the oil during a large pot over medium heat. Add the onion, salt, and a number of other grinds of fresh pepper and sauté until soft, 5 to eight minutes. Add the squash and cook until it begins to melt , 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 back a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to half-hour. Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is just too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.
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