Butternut Squash Soup for Dummies

There’s nothing like a bowl of velvety butternut squash soup to chase away the chill of fall. I discovered this recipe on a crisp evening with a few pounds of squash and zero soup-making experience, and it completely changed the game. Simple, wholesome, and cozy, this is the recipe that made me fall in love with homemade soup.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• ½ teaspoon sea salt
• 1 (3-pound) butternut squash cubed
• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh sage
• ½ tablespoon minced fresh rosemary
• 1 teaspoon grated fresh ginger
• 3 to 4 cups Chicken or vegetable broth
• Freshly ground black pepper

For serving

• Chopped parsley
• Some toasted bread for dipping

Instructions

1. 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.
2. 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.
3. 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.

Pro-tip: I used bought pre-cubed butternut squash that was ready to go right into my pan, no mess no prep!

I absolutely adored eating this soup for lunches and for dinner at home and will be making it again! This can also be frozen in cubes and stored for soup emergencies. Just reheat it on the stovetop.

Meals like this one make me so thankful to be able to eat my veggies in creative ways! There’s more where this came from, stay tuned.

Be well,

Emily