Published: by Absolutely Recipes, in the recipes category.

Butternut Squash Soup Recipe.

Ingredients:

2 TBSPs 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

Recipe Instructions:

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.
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, then 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 and pour the soup into a blender, working in batches if necessary, and blend until smooth.
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.

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