Description
Creamy, aromatic butternut squash soup with fresh herbs—comforting, smooth, and packed with deep, layered flavor.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ tsp sea salt
- 1 butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tbsp fresh sage, chopped
- ½ tbsp rosemary, minced
- 1 tsp fresh ginger, grated
- 3–4 cups vegetable broth
- Black pepper to taste
- To serve: parsley, toasted pepitas, crusty bread
Instructions
1. Heat oil in large pot. Sauté onion with salt and pepper 5–8 min until soft.
2. Add squash. Cook 8–10 min, stirring, until lightly browned.
3. Stir in garlic, herbs, ginger. Cook 30–60 seconds until fragrant.
4. Add 3 cups broth. Boil, then simmer covered 25 min until squash is tender.
5. Cool slightly, then blend until smooth. Add more broth if needed.
6. Taste, season, serve hot with toppings.
Notes
Toast your pepitas in a dry pan until they pop. Don’t buy them pre-toasted—they’re always stale.
Use a high-speed blender, not immersion, if you want silky texture.
If you’re making ahead, under-season slightly—flavors intensify overnight.
Reheat gently. High heat breaks the emulsion and it’ll split.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: British
Nutrition
- Serving Size: 1 bowl
- Calories: 110
- Sugar: 4g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: butternut squash, soup, Gordon Ramsay, fall, vegetarian, creamy