Perfect Butternut Squash Soup
As I sit here writing this post, my patio door is open, there is a chill in the quiet winter air, and this butternut squash soup is steaming in a bowl beside my computer. This really is my favorite time of year. Soups and stews are ultimate comfort meals, and I’m proud to share this delicious new recipe with you.
I don’t know what it is about this year (maybe the fact that I haven’t left my house for more than a few hours in 9 months), but I feel so reinvigorated and motivated to be in the kitchen again. I’ve been experimenting with new recipes and thinking outside my normal realm of ideas and I love it. My daughter may also have something to do with this new found inspiration. We discovered recently she has a dairy allergy, so I’ve been working on dairy free recipes for her. I adapted this recipe from one of my favorite bloggers, Love and Lemons, and it was such a beautiful surprise.
Nothing screams winter like butternut squash. And sage. And the combination of butternut squash and sage!
This recipe is so easy to make, healthy, and filling. You will definitely want to print it for future referencing. If you are looking for other perfect wintery soup ideas, check out these other great recipes I have on my blog:
Perfect Butternut Squash Soup
Equipment
- Vitamix, Ninja or other blender.
Ingredients
- 1 Tbsp. olive oil
- 1 onion, chopped
- 1 3 lb. Butternut squash, peeled, de-seeded and cubed
- 3 garlic cloves, chopped
- 1.5 Tbsp. chopped fresh sage
- 1 Tbsp. minced rosemary
- 1 Tbsp. chopped fresh ginger
- 4 Cups vegetable stock
- salt and pepper, to taste
- 1/8 tsp. ground nutmeg
To top:
- fresh croutons (I just toast up any old bread I have laying around)
- 2-3 Tbsp. olive oil to fry the sage leaves
- hand full of fresh sage leaves
Instructions
- Heat a tablespoon of olive oil in a large pot over medium heat. Add the onion, salt, and pepper and sauté until soft, about 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for about 15 minutes.
- Add the garlic, sage, rosemary, ginger, and nutmeg. Stir and cook for a 1 minute, then add 4 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 the soup cool for about 20 minutes before the next step, otherwise there is a risk of burning. Pour the soup into a blender, working in batches if necessary, and blend until smooth for about 1.5 minutes. If your soup is too thick, add a touch more broth and blend. The blending here is important becuase it is what makes this soup so creamy. Taste for salt and add more if desired.
- In a small saute pan, heat the rest of the olive oil. Fry the sage leaves for about 30-45 seconds and set on a paper towel. Top the soup with fried sage, croutons, and a drizzle of olive oil. Enjoy!
*** Recipe slightly adapted from Love and Lemons.
Beautiful photos! That looks really good, can’t wait to try it.