Go Back

Fall Soups

Print Recipe Pin Recipe

Ingredients
  

  • Ingredients:
  • 1 medium butternut squash peeled and diced
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 teaspoon ground ginger
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup coconut milk optional for creaminess
  • Fresh herbs for garnish optional

Instructions
 

  • Cooking Instructions:
  • Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  • Roast in the oven for about 25-30 minutes, or until tender and caramelized.
  • In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
  • Once the squash is roasted, add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth and add the ground ginger, dried sage, and dried rosemary.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
  • This soup is also ideal for meal prep, lasting all week in the fridge.
  • Using an immersion blender, puree the soup until smooth. If you prefer a creamier texture, stir in the coconut milk at this stage.
  • Adjust seasoning with additional salt and pepper to taste.
  • Serve hot, garnished with fresh herbs if desired. Enjoy with a slice of crusty bread or a side salad for a complete meal.
  • For an extra touch, consider adding toppings like roasted pumpkin seeds or a swirl of yogurt for added creaminess.
  • Experiment with different herbs and spices to personalize the flavor to your liking. The soup can also be made ahead and refrigerated for a couple of days, making it a convenient option for busy weeknights.
  • Enjoy your homemade butternut squash soup!