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A spoonful of creamy butternut squash soup being drizzled into a white pot, garnished with cream, parsley, and seeds.

Butternut Squash Soup

A smooth and velvety soup made with fresh butternut squash, sage, and rosemary. Perfect for fall dinners or Thanksgiving appetizers.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer, Dinner
Cuisine American
Servings 4 bowls

Equipment

  • large pot
  • Blender

Ingredients
  

For the Soup

  • 2 tbsp extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1/2 tsp sea salt
  • 1 3-pound butternut squash, peeled, seeded, and cubed
  • 3 garlic cloves, chopped
  • 1 tbsp chopped fresh sage
  • 1/2 tbsp minced fresh rosemary
  • 1 tsp grated fresh ginger
  • 3 to 4 cups vegetable broth
  • Freshly ground black pepper

For Serving

  • Chopped parsley
  • Toasted pepitas
  • Crusty bread

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper. 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, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant.
  • 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.
  • Let cool slightly, then pour the soup into a blender, working in batches if necessary. Blend until smooth.
  • If the soup is too thick, add up to 1 cup more broth and blend. Season to taste.
  • Serve with parsley, pepitas, and crusty bread.

Notes

This soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
Keyword Butternut Squash Soup, Fall Dinner Recipes, Thanksgiving Food Ideas