Description
This butternut squash soup recipe is the best Made with squash, ginger, rosemary & sage, it’s super creamy and full of cozy fall flavor.
Ingredients
Scale
- Ingredients
- 3 pounds butternut squash
- 1 yellow onion
- 2 cloves garlic
- 1 sprig fresh rosemary
- 4 fresh sage leaves
- 1 inch piece of ginger
- 2 tablespoons extra-virgin olive oil
- 4 cups vegetable broth
- Salt
- Freshly ground black pepper
Instructions
- Instructions
- Step 1: Chop the veggies.
- Step 2: Sauté the onion until translucent.
- Step 3: Add the squash and cook until it begins to soften.
- Step 4: Stir in the herbs, garlic, and ginger.
- Step 5: Pour in the broth and simmer until the squash becomes tender, about 20 minutes.
- Step 6: Transfer the soup to a blender and blend until creamy and vibrant orange.
- Step 7: Pour into bowls, garnish with chopped parsley and pepitas, and enjoy.