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–+ servings
Creamy Butternut Squash Soup

Delightful Creamy Butternut Squash Soup for Cozy Nights

Comforting creamy butternut squash soup perfect for chilly evenings, featuring flavors of ginger and sage.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons extra-virgin olive oil adds a rich flavor
  • 1 medium yellow onion chopped
  • 1 teaspoon sea salt essential for flavor
  • 1 medium butternut squash cubed
  • 2 cloves garlic minced
  • 4 leaves fresh sage
  • 1 teaspoon fresh rosemary
  • 1 tablespoon fresh ginger grated
  • 3 cups vegetable broth
  • to taste freshly ground black pepper

Equipment

  • large pot
  • blender

Method
 

Directions
  1. In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium heat until shimmering.
  2. Add 1 medium chopped yellow onion and 1 teaspoon of sea salt. Sauté for 5-8 minutes until onions are translucent.
  3. Add cubed butternut squash and cook for 8-10 minutes, stirring occasionally.
  4. Mix in 2 minced cloves of garlic, 4 fresh sage leaves, 1 teaspoon of fresh rosemary, and 1 tablespoon of grated ginger. Cook for 30 seconds.
  5. Pour in 3 cups of vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer for 20-30 minutes.
  6. Allow the soup to cool slightly before transferring it to a blender in batches and blend until smooth.
  7. Taste and adjust seasoning with freshly ground black pepper and more salt if needed. Serve hot.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 36gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 6gVitamin A: 9000IUVitamin C: 30mgCalcium: 50mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.

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