Butternut Squash Soup

Creamy and delicious, this easy and nutritious butternut squash soup makes a simple but hearty lunch, appetizer or dinner.

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Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: American

Keyword: butternut squash soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Ingredients

2 tablespoon olive oil
1 onion diced
1 butternut squash peeled and cubed (1.2kg)
2 garlic cloves minced
1 teaspoon fresh ginger grated
2 tablespoon fresh rosemary finely chopped or 2 teaspoon dried
2 teaspoon fresh thyme finely chopped or 1 teaspoon dried
½ teaspoon black pepper
½ - 1 teaspoon flakey sea salt to taste
4 cups veg or chicken stock
Optional 1 teaspoon butter

Instructions

Heat the olive oil in a dutch oven. When hot add the onions and sauté for 3 - 4 minutes on a medium heat until translucent.
Add the squash and cook for 8 - 10 minutes until soft.
Add the garlic, ginger, rosemary, thyme, salt and pepper for 30 secs until fragrant.
Add the stock and bring to the boil then reduce the heat to medium / low and cook for 20 - 30 minutes.
Transfer to a blender.
Blitz until smooth. Option to add a knob of butter if you like. I recommend. Makes it super tasty. Option to thin with more stock if needed.
Heat 2 teaspoon olive oil in a frying pan and fry the sage leaves on a low heat until crisp.

Notes

Pour soup into bowls and top with sage leaves, any left over oil from frying the sage or a drizzle of olive oil and toasted pumpkin seeds.

Option to add a swirl of DF or regular yoghurt if you like too.

Nutrition

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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