Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large yellow onion, chopped; ½ teaspoon sea salt; 1 (3-pound) butternut squash, peeled, seeded, and cubed; 3 garlic cloves, chopped; 1 tablespoon chopped fresh sage; ½ tablespoon minced fresh thyme; ½ tablespoon grated or finely chopped fresh ginger; 2 cups vegetable broth; 2 cups heavy cream; Freshly ground black pepper; Serving: Chopped parsley; Serving: Toasted pepitas; Serving: Crusty bread

Pairs With Chardonnay

Leave a Review

Share this Recipe:

Difficulty:: Easy
Prep Time:: 10 minutes
Cook Time:: 35 minutes
Total Time:: 45 minutes
Yield:: 4 to 6 servings

Ingredients

2 tablespoons extra-virgin olive oil 4 tablespoons extra-virgin olive oil
1 large yellow onion, chopped 2 large yellow onions, chopped
½ teaspoon sea salt 1 teaspoon sea salt
1 (3-pound) butternut squash, peeled, seeded, and cubed 2 (3-pound) butternut squash, peeled, seeded, and cubed
3 garlic cloves, chopped 6 garlic cloves, chopped
1 tablespoon chopped fresh sage 2 tablespoons chopped fresh sage
½ tablespoon minced fresh thyme 1 tablespoon minced fresh thyme
½ tablespoon grated or finely chopped fresh ginger 1 tablespoon grated or finely chopped fresh ginger
2 cups vegetable broth 4 cups vegetable broth
2 cups heavy cream 4 cups heavy cream
Freshly ground black pepper Freshly ground black pepper

Serving

Chopped parsley Chopped parsley
Toasted pepitas Toasted pepitas
Crusty bread Crusty bread

Instructions

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.
Add the garlic, sage, thyme, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 2 cups of the broth and 2 cups of cream. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
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, pepitas, and crusty bread.