Peachy the Magazine

Butternut Squash Soup

Featured in our Holiday 2024 Food + Entertaining article, Simply Entertaining, this creamy, nourishing butternut squash soup recipe is comfort food at its best. Serve piping hot with a hunk of crusty bread.

Butternut Squash Soup
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Butternut Squash Soup

Course: Appetizers
Servings

6

Ingredients

  • 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

  • ½ tablespoon minced fresh rosemary

  • 1 teaspoon grated fresh ginger

  • 3 to 4 cups vegetable broth

  • Freshly ground black pepper

  • Chopped parsley, toasted pepitas and crusty bread, for serving

Directions

  • Heat the oil in a large pot over medium heat. Add the onion, salt and several grinds of 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.
  • 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.
  • 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. Season to taste and serve with parsley, pepitas and crusty bread.

Notes