Ingredients
2 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
0.5 teaspoon sea salt
3 pounds butternut squash, peeled, seeded, and cubed
3 garlic cloves, minced
1 tablespoon fresh sage, chopped
0.5 tablespoon fresh rosemary, finely minced
1 teaspoon fresh ginger, grated
3-4 cups low-sodium vegetable broth
Freshly ground black pepper to taste
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, sea salt, and fresh pepper, sautéing for 5 to 8 minutes until softened.
Add the cubed butternut squash and cook for 8 to 10 minutes, stirring occasionally until slightly softened.
Stir in the garlic, sage, rosemary, and ginger, cooking for 1 minute until fragrant.
Pour in the vegetable broth until the squash is just covered.
Bring to a boil, then reduce heat and simmer for 25 minutes or until the squash is very tender.
Remove from heat and use an immersion blender to process until perfectly smooth.
Adjust seasoning if necessary and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup for up to 3 months. For a thinner consistency, add an extra splash of vegetable broth before blending.
- Prep Time: 15
- Cook Time: 45
- Category: Recipes
- Method: Simmering
- Cuisine: Vegetarian
- Diet: Vegan