About the Recipe
A warming fall favorite, butternut squash soup is easy to make and fills the house with a delicious, welcoming smell on these chilly fall evenings. You can make a big batch and enjoy it throughout the week. It's great on its own, served with crusty bread and cheese, a side veggie, or even a melty good grilled cheese sandwich. This recipe is fairly traditional, using common fresh herbs, but you can also switch it up with coconut milk and spices like curry. Best of all, the veggies, herbs, and ginger can be purchased from our farmers on Market Saturdays.
-Christine, Market VP
Ingredients
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
½ teaspoon sea salt
One (3-pound) butternut or honeynut 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
For serving:
Chopped Parsley * toasted pepitas * crusty bread
Preparation
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, top each bowl with parsley, pepitas, and serve with crusty bread or sides of your choice.