Creamy Butternut Squash Soup with Fresh Herbs and Toasted Pepitas Recipe
A creamy and comforting butternut squash soup featuring fresh herbs and spices, perfect for a cozy meal. This recipe uses sautéing and simmering to develop rich flavors, then blending to achieve a smooth texture. Garnished with toasted pepitas and parsley, served with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main 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
For Serving
- Chopped parsley
- Toasted pepitas
- Crusty bread
Instructions
- Sauté Onion: Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and a few grinds of freshly ground black pepper. Sauté the onion until it becomes soft and translucent, about 5 to 8 minutes.
- Add Butternut Squash: Stir in the cubed butternut squash and cook, stirring occasionally, until the squash begins to soften, approximately 8 to 10 minutes.
- Add Aromatics and Broth: Add the chopped garlic, fresh sage, minced rosemary, and grated ginger to the pot. Stir and cook for 30 seconds to 1 minute until fragrant. Pour in 3 cups of the vegetable broth, then bring to a boil.
- Simmer Soup: Cover the pot with a lid and reduce the heat to low to allow the soup to simmer. Cook until the butternut squash is tender, about 20 to 30 minutes.
- Blend Soup: Remove the pot from heat and let the soup cool slightly. Carefully transfer the soup in batches to a blender and blend until smooth. If the soup is too thick, add up to 1 cup more broth and blend again until desired consistency is reached.
- Season and Serve: Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Serve hot, garnished with chopped parsley and toasted pepitas, accompanied by crusty bread.
Notes
- Make sure to let the soup cool a little before blending to avoid splatters.
- If you prefer a spicier soup, add a pinch of cayenne pepper or chili flakes during the sauté step.
- For a creamier texture, you can add a splash of coconut milk or cream before blending.
- To toast pepitas, dry roast in a skillet over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
