Butternut Squash Soup
Inspired by
We Would Never
by Tova Mirvis
Cook Time:
10 minutes
Total Time:
45 minutes
Equipment:
large pot
measuring cup
measuring spoon
cutting board
knife
wooden spoon or spatula
blender
Ingredients
2 tbsp. olive oil
1 large yellow onion, chopped
1/2 tsp. sea salt
3 lb. butternut squash, peeled, seeds removed, and cubed
3 garlic cloves, chopped
1 tbsp. fresh sage, chopped
1/2 tbsp. fresh rosemary, minced
1 tsp. fresh ginger, grated
3-4 c. vegetable broth
Black pepper
Crusty bread, chopped parsley, or toasted pepitas for serving
Directions
In a large pot, heat the oil over medium heat.
Add onion, salt, and pepper. Saute until the onion is soft, about 5-8 minutes.
Add squash and cook until it starts to soften, about 8-10 minutes, stirring occationally.
Add garlic, sage, rosemary, and ginger. Stir and cook for one minute.
Add 3 cups of broth. Bring mix to a boil, cover, and reduce to a simmer. Cook until squash is tender, about 20-30 minutes.
Allow the soup to cool slightly before pouring into a blender and blending until smooth. You may need to blend in batches. If soup is too thick, add up to 1 cup of broth and blend again.
Season to taste and serve warm.