Ingredients
Method
- Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion, sea salt, and a generous grind of black pepper. Sauté until the onion softens and turns translucent, about 5 to 8 minutes. Stir in the butternut squash cubes and cook, stirring occasionally, until the squash begins to soften, 8 to 10 minutes.
- Add the garlic, sage, rosemary, and ginger. Cook for 30 seconds to 1 minute, until fragrant. Pour in 3 cups of the vegetable broth, increase the heat to bring the mixture to a boil, then cover and reduce the heat to a gentle simmer. Cook until the squash is fork-tender, 20 to 30 minutes.
- Remove the pot from the heat and let the soup cool slightly. Transfer it to a blender in batches, if needed, and purée until completely smooth. If the soup is too thick, blend in an additional 1 cup of broth. Taste and adjust the seasoning with salt and pepper. Serve hot, garnished with parsley, toasted pepitas, and crusty bread.
Nutrition
Notes
For a smoky accent, roast the halved squash at 400°F for 25 minutes before adding to the pot.
Use low-sodium vegetable broth so you can control the salt level.
This soup keeps in the refrigerator for up to 4 days in an airtight container.
Freeze leftovers in individual portions for up to 3 months; thaw overnight before reheating.
Toasted pepitas add a nutty crunch; try a swirl of coconut milk for extra richness.
If fresh sage is unavailable, use 1/2 teaspoon dried sage, but fresh is best.
A high-speed blender gives the smoothest texture; with a standard blender, work in smaller batches.
