What ingredients do I need to make butternut squash soup?

To make butternut squash soup, you will need about 5 to 7 cups of peeled and chopped butternut squash, one yellow onion, 2-3 cloves of garlic, fresh sage and rosemary (about 1 teaspoon each, chopped), fresh ginger (around 1 teaspoon grated), extra-virgin olive oil, 4 cups of vegetable broth, salt, and freshly ground black pepper. Optional garnishes include parsley and pepitas. These ingredients combine to create a flavorful, smooth soup.

How do I cook butternut squash soup from scratch?

Start by sautéing the chopped onion in olive oil with a pinch of salt and pepper until soft, about 5 minutes. Add the diced butternut squash and cook for another 7-10 minutes until it begins to soften. Stir in minced garlic, chopped sage, rosemary, and grated ginger, cooking for an additional minute. Pour in vegetable broth and simmer for 20 minutes until the squash is tender. Use an immersion blender or transfer to a blender to puree until smooth. Adjust thickness with extra broth if needed, season with salt and pepper, and garnish as desired.

Is butternut squash soup vegan and gluten-free?

Yes, this butternut squash soup is both vegan and gluten-free when prepared with vegetable broth and no dairy or gluten-containing ingredients. The recipe avoids animal products and common gluten sources, making it suitable for most dietary restrictions. Always check your broth label to ensure it is gluten-free if you have sensitivities.

How long can I store leftover butternut squash soup?

Leftover butternut squash soup can be stored safely in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in suitable containers for up to 3 months. When reheating, thaw in the fridge overnight and warm on the stovetop or microwave until hot. Stir well before serving to maintain a smooth texture.

What are good side dishes to serve with butternut squash soup?

Butternut squash soup pairs well with crusty bread, garlic toast, or warm grain bowls featuring quinoa or farro. Roasted vegetables like Brussels sprouts or carrots complement the flavors, and a fresh fall salad with apples and walnuts adds a refreshing contrast. Serving the soup as an appetizer before hearty vegetarian main courses is also a popular choice.

Butternut Squash Soup Recipe with Creamy Spices 2024

Name: Butternut Squash Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: – 2 tablespoons extra-virgin olive oil; – 1 large yellow onion, chopped; – ½ teaspoon salt; – 1 (3-pound) butternut squash, peeled, seeded, and cubed; – 3 cloves garlic, chopped; – 1 tablespoon chopped fresh sage; – ½ tablespoon minced fresh rosemary; – 1 teaspoon grated fresh ginger; – 3 to 4 cups vegetable broth; – Black pepper, to taste; – Chopped parsley; – Toasted pepitas; – Crusty bread for serving; – Lima beans for added texture or protein

Ingredients

– 2 tablespoons extra-virgin olive oil

– 1 large yellow onion, chopped

– ½ teaspoon salt

– 1 (3-pound) butternut squash, peeled, seeded, and cubed

– 3 cloves garlic, chopped

– 1 tablespoon chopped fresh sage

– ½ tablespoon minced fresh rosemary

– 1 teaspoon grated fresh ginger

– 3 to 4 cups vegetable broth

– Black pepper, to taste

– Chopped parsley

– Toasted pepitas

– Crusty bread for serving

– Lima beans for added texture or protein

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Instructions

1-Heat the base: Warm 2 tablespoons extra-virgin olive oil in a large saucepan over medium heat. Add the chopped onion, ½ teaspoon salt, and black pepper to taste. Saute until soft, about 5 to 8 minutes.

2-Add squash: Stir in the cubed butternut squash. Cook, stirring occasionally, until it begins to soften, around 8 to 10 minutes.

3-Aromatics: Mix in 3 chopped garlic cloves, 1 tablespoon chopped fresh sage, ½ tablespoon minced fresh rosemary, and 1 teaspoon grated fresh ginger. Cook for 30 seconds to 1 minute until fragrant.

4-Simmer: Pour in 3 cups vegetable broth. Bring to a boil, cover, reduce heat, and simmer until squash is tender, 20 to 30 minutes.

5-Blend: Cool slightly, then blend in batches until smooth. Add more broth for desired consistency. Season to taste.

6-Serve: Ladle into bowls, garnish with chopped parsley, toasted pepitas, and crusty bread.

Notes

🌿 Add a pinch of nutmeg or try different herbs to vary flavor.
🥄 Include lima beans for added texture and protein.
❄️ Soup keeps well refrigerated for up to 4 days and freezes for several months.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Simmering and Blending
Cuisine: American
Diet: Vegan, Low-Fat

Nutrition

Serving Size: 1 serving