Butternut Squash Soup
Servings: 4 people (or 6 as appetizer)
- 2½ pounds (1 kilogram) butternut squash about 1 medium-sized. Peeled, seeded, and cut into chunks
- ½ pound (250 grams) carrots cut into small bite-size pieces.
- 1 large (1 large) onion quartered.
- 2 cloves (2 cloves) garlic crushed with the peel on.
- 5 sprigs (5 sprigs) thyme only the leaves.
- 5 leaves (5 leaves) sage
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 teaspoon (1 teaspoon) salt or more to taste.
- ⅛ teaspoon (⅛ teaspoon) black pepper
- 2 cups (500 grams) vegetable broth or more if the soup is too thick.
- 1 teaspoon (1 teaspoon) ginger peeled and grated.
Serves well with
- 1 squeeze lime juice + a swirl of heavy cream or coconut cream, a pinch of toasted nuts like pistachios or walnuts, and rosemary focaccia.
- Preheat oven to 400°F or 200°C.Peel, seed, and chop 2½ pounds butternut squash into chunks and add it to a baking sheet.Add ½ pound carrots (chopped), 1 large onion (chopped), 2 cloves garlic (crushed with the peel on), 5 sprigs thyme, 5 leaves sage. Season with 2 tablespoons extra virgin olive oil,1 teaspoon salt, and ⅛ teaspoon black pepper.
- Toss, arrange on a single layer, and bake for 30 minutes or until squash and carrots are fork tender.
- Discard the garlic peel, then blend all veggies with 2 cups vegetable broth and 1 teaspoon ginger (grated).You can blend with an immersion blender, directly in the pot, or with a standing blender.
- Transfer the soup to a large pot and simmer for 5 minutes or until you reach your desired consistency, adding more broth if necessary.Taste and adjust for salt and spices before serving in a bowl with 1 squeeze lime juice, toasted nuts, cracked pepper, and a swirl of heavy cream or coconut milk.
Nutrition information is an estimate for one portion of butternut squash soup out of four portions, without toppings.
SUBSTITUTIONS
Butternut squash: To save time, you can use pre-chopped butternut squash. Also, you can substitute delica squash, sweet potato, pumpkin, and most other winter squashes for butternut.
Olive oil: We use extra virgin olive oil. You can substitute avocado oil or another vegetable oil for olive oil.
Sage: Sage is so delicious with squash that it's hard to replace it. You could use a dried Italian herb mix instead.
Thyme: Substitute rosemary for thyme. A spring fresh and 1/2 teaspoons dried.
Ginger: We like to use fresh grated ginger to add freshness and zest. You can substitute ground ginger for fresh.
Salt & Pepper: We recommend sea salt and freshly ground black pepper.
Optional spices: For extra flavor, add a pinch of grated nutmeg, 1/2 teaspoon of cinnamon, 1/2 teaspoon of ground cumin, or 1/2 teaspoon of curry powder. Pick one.
STORAGE
- Make ahead: Suitable for meal prep, keeps well for days.
- Refrigerate: Up to 3 days in an airtight container.
- Reheat: Microwave or stovetop with added water.
- Freeze: Up to 3 months; cool completely before freezing.
- Thaw: In refrigerator or microwave.
