Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 butternut squash, peeled and cubed (1.2 kg)
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons fresh rosemary, finely chopped or 2 teaspoons dried
- 2 teaspoons fresh thyme, finely chopped or 1 teaspoon dried
- ½ teaspoon black pepper
- ½ – 1 teaspoon flakey sea salt, to taste
- 4 cups vegetable or chicken stock
Optional Ingredient
- 1 teaspoon butter
Instructions
- Prepare the Vegetables: Peel and cube the butternut squash into roughly 1-inch pieces to ensure even cooking. Dice the onion finely and mince the garlic cloves. Grate fresh ginger for fragrant flavor.
- Sauté Onions and Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and soft. Stir in the minced garlic, grated ginger, fresh rosemary, and thyme. Cook for another 1-2 minutes until aromatic.
- Add Butternut Squash and Spices: Add the cubed butternut squash to the pot and stir to combine with the sautéed onions and herbs. Season with black pepper and flakey sea salt to taste. Cook for 3-5 minutes while stirring occasionally.
- Simmer the Soup: Pour 4 cups of vegetable or chicken stock into the pot with the vegetables. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 20-25 minutes, or until the squash is very tender and easily pierced with a fork.
- Blend the Soup: Using an immersion blender or transferring the soup in batches to a blender, puree until smooth and creamy. Be careful when blending hot liquids. Return soup to the pot if needed.
- Finish and Adjust Seasoning: Stir in the optional teaspoon of butter for extra richness if desired. Taste and adjust salt and pepper as needed. Warm gently over low heat before serving.
- Serve: Ladle the soup into bowls and garnish if desired with fresh herbs or a drizzle of olive oil. Serve hot with crusty bread or your favorite side.
Notes
- You can substitute dried herbs for fresh if unavailable, but fresh will give a brighter flavor.
- For a vegan version, ensure to use vegetable stock and omit the optional butter.
- The soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Adjust the consistency by adding more or less stock according to your preference.
- Adding a pinch of nutmeg or a splash of cream can lend additional depth to the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
