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Creamy Butternut Squash Soup with Sage, Ginger, and Toasted Pepitas Recipe

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3.8 from 54 reviews

This creamy and flavorful Butternut Squash Soup is a perfect comforting appetizer or light meal. Made with fresh herbs like sage and rosemary, accented with garlic and ginger, and blended to a smooth texture, it’s served garnished with toasted pepitas, chopped parsley, and crusty bread on the side. Ideal for a cozy fall or winter day, it combines ease of stovetop cooking with fresh, wholesome ingredients.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Main 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 rosemary
  • 1 teaspoon grated fresh ginger
  • 3 to 4 cups vegetable broth
  • Freshly ground black pepper, to taste

For Serving

  • Chopped parsley
  • Toasted pepitas
  • Crusty bread

Instructions

  1. Sauté the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Sauté until the onion becomes soft and translucent, about 5 to 8 minutes.
  2. Cook the butternut squash: Add the cubed butternut squash to the pot. Stir occasionally and cook until the squash starts to soften, approximately 8 to 10 minutes.
  3. Add herbs and garlic: Stir in the chopped garlic, fresh sage, rosemary, and grated ginger. Cook for 30 seconds to 1 minute until fragrant to release the flavors.
  4. Add broth and simmer: Pour in 3 cups of vegetable broth, bring the mixture to a boil, then cover the pot and reduce the heat to a simmer. Let it cook until the butternut squash is tender, about 20 to 30 minutes.
  5. Blend the soup: Allow the soup to cool slightly, then transfer it in batches to a blender. Blend until smooth and creamy. If the soup is too thick, gradually add up to 1 cup more broth while blending to reach desired consistency.
  6. Season and serve: Taste and adjust seasoning with additional salt and freshly ground pepper if needed. Serve hot, garnished with chopped parsley, toasted pepitas, and accompanied by crusty bread.

Notes

  • Use fresh herbs for the best flavor, but dried can be substituted in a pinch—use half the quantity if dried.
  • Be careful when blending hot soup; blend in batches and hold the lid securely to avoid splatters.
  • To toast pepitas, dry roast them in a pan over medium heat until golden and fragrant, about 3-5 minutes.
  • Leftover soup keeps well refrigerated for up to 4 days and freezes nicely for 2-3 months.
  • For a vegan version, ensure vegetable broth is used and serve with vegan bread if preferred.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/creamy-butternut-squash-soup-with-sage-ginger-and-toasted-pepitas-recipe/