Ingredients
Scale
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, peeled and grated
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: A swirl of cream or coconut milk for serving
- Optional: Toasted pumpkin seeds or croutons for garnish
Instructions
- Prepare the Butternut Squash: Peel, seed, and cube the butternut squash into uniform pieces.
- Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven. Add chopped onion and cook until softened (5 minutes). Add minced garlic and grated ginger, cooking until fragrant (1 minute).
- Simmer the Soup: Add cubed butternut squash, stir to combine. Pour in vegetable broth, ensuring squash is submerged. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until squash is tender.
- Blend and Season: Carefully transfer soup to a blender (or use an immersion blender). Blend until smooth and creamy. Season with salt and pepper to taste.
Notes
- Roast the squash: Roasting intensifies the sweetness. Toss with olive oil, salt, and pepper; roast at 400°F (200°C) for 25-30 minutes before adding to the pot.
- High-quality broth: Use low-sodium, organic broth for best results.
- Add sweetness: Add a tablespoon of maple syrup or honey if desired.
- Spice it up:Add a pinch of red pepper flakes or cayenne pepper for a spicy kick.
- Garnish creatively: Use cream, pumpkin seeds, croutons, or herbs for serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg