Name: Butternut Squash Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 each butternut squash (peeled, seeded, and cubed); 1 each large shallot (chopped); 4 cloves garlic (chopped); 2 tablespoons extra-virgin olive oil; ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper; ½ teaspoon grated ginger; 4 cups vegetable broth; ⅛ teaspoon ground nutmeg; ½ tablespoon fresh rosemary (chopped); Pepitas for garnish

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Butternut Squash Soup

A classic and simple fall soup that’s easy and delicious.

Prep Time10

Cook Time40

Total Time50

Course: dinner, Lunch, Soup

Cuisine: American

Keyword: meatless, soup, squash

Servings: 4 servings

Ingredients

1 each butternut squash peeled, seeded, and cubed
1 each large shallot chopped
4 cloves garlic chopped
2 tablespoons extra-virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon grated ginger
4 cups vegetable broth
⅛ teaspoon ground nutmeg
½ tablespoon fresh rosemary chopped
Pepitas for garnish

Instructions

Peel butternut squash, scoop seeds and cut into cubes.
Add olive oil, shallot, salt, and pepper to a large pot, and cook over medium heat for approximately 5 minutes. Add butternut squash and stir, cooking for another 5-10 minutes or until squash softens.
Add garlic, ginger, rosemary, and nutmeg. Stir for 2 minutes. Add broth and bring to a boil. Stir well, cover, and reduce heat to simmer for approximately 20 minutes.
Pour soup into a blender, or use an immersion blender. Blend until smooth. Add more broth as needed. Add pepitas as a garnish and enjoy.