Description
This creamy butternut squash soup combines sweet squash, fresh garlic, and herbs for an irresistible dish. Ideal for quick dinners or warming gatherings.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- about 2.65 lbs butternut squash, cubed
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- black pepper, to taste
- flaky sea salt, to taste
- 4 cups vegetable or chicken stock
- butter (optional)
Instructions
- Heat olive oil in a Dutch oven over medium heat.
- Sauté diced onions until soft and translucent.
- Add cubed butternut squash and cook until tender.
- Stir in garlic, ginger, rosemary, thyme, salt, and pepper.
- Pour in stock and bring to a boil, then simmer until squash is fork-tender.
- Blend the soup until smooth, adding butter if desired.
- Optional: fry sage leaves in olive oil for garnish.
Notes
Store leftovers in an airtight container for 3-5 days in the fridge.
For a vegan version, omit the butter and use vegetable stock.
Adjust seasoning to taste during cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg