01/29/2026
My favorite new soup. Butternut Squash...Low calorie but rich and hearty. Packed with antioxidants (betacarotene, vitamin C), folate and fiber. Pair with crusty sourdough for a filling and satisfying meal. It also freezes well so I doubled the recipe! Note: I get my squash already peeled, seeded, and cubed at my local central market. You can also find frozen butternut squash it just doesnt need to be cooked as long.
Butternut Squash Soup
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
1 tablespoon minced fresh rosemary
2 teaspoons of grated fresh ginger
3 to 4 cups vegetable broth
Freshly ground black pepper
1 teaspoons maple syrup(optional)
1 Tablespoons Cream (optional)
Instructions
1.Heat the oil in a pot over medium heat. Add the onion, salt, and 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.
2.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.
3.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. Top with chopped parsley.
