Yields:
6 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
30 Mins
Total Time:
1 Hr
It’s getting cold outside! There is nothing better than a piping hot creamy butternut squash soup on a cold fall night. Love chopping and simmering vegetables over a warm stove, and as you cook, the kitchen fills with the cozy scent of sage, oregano, and butternut squash, and when you’re finished, steaming bowls of butternut squash soup reward you for your work.
My family loves the traditional butternut squash soup with chicken stock, heavy cream, and lots of butter in this recipe. It’s a delicious, all-veggie healthy butternut squash soup with ginger, sage, and oregano.
Ingredients
Adjust Servings
- For serving
Instructions
- Preheat the oven to 400F degrees. Prepare a baking sheet by laying parchment paper. Add the squash and carrots and roast them for about 20 minutes or until its tender.
- Meanwhile, melt the butter 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 and cook until it begins to soften, stirring occasionally.
- Add the garlic, sage, oregano, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant.
- Add roasted squash, carrots, and 3 cups of 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 and serve with heavy cream, fresh oregano, pumpkin seeds, and crusty bread. Enjoy!