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A wooden spoon lifts a portion of silky Butternut Squash Soup from a white Dutch oven garnished with herbs.

Silky Butternut Squash Soup

This recipe makes a smooth, creamy butternut squash soup using fresh herbs and aromatics.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1/2 teaspoon sea salt
  • 1 3-pound butternut squash, peeled, seeded, and cubed
  • 3 garlic cloves, chopped
  • 1 tablespoon chopped fresh sage
  • 1/2 tablespoon minced fresh rosemary
  • 1 teaspoon grated fresh ginger
  • 3 to 4 cups vegetable broth
  • 1 Freshly ground black pepper For seasoning
For serving
  • Chopped parsley
  • Toasted pepitas
  • Crusty bread

Equipment

  • Large pot
  • Blender

Method
 

  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.
  2. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  3. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth.
  4. Bring the mixture to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
  5. Let the soup cool slightly and pour it into a blender, working in batches if necessary, and blend until smooth.
  6. 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.

Notes

This recipe yields a very smooth soup texture after blending. You can adjust the final thickness by adding more broth as needed.

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