This healthy comfort food favorite couldn’t be any easier to make. My version of butternut squash soup recipe is made for beginners who want to try this classic Fall soup at home. Ready to feel all the cozy vibes? Let’s go! | sipbitego.com
Toasted nutspine nuts, sunflower seeds, or papitas
Cheesecotija or parmesan
Bread or pita
Instructions
Set a burner on medium-high with a large soup pot. Add olive oil, butter and salt. Once melted, add diced onion and stir regularly until onion begins to soften, about 7 minutes.
Add diced butternut squash to pot with onions. Stir regularly for about 10 minutes as squash softens.
Add the spices to the pot: fresh ground pepper, garlic, fresh sage, rosemary, thyme, and ginger. Stir regularly for about 1 minute.
Add vegetable broth to the soup pot and raise the heat to high. Once soup is boiling, cover with a lid and reduce heat to medium-low to simmer. Let butternut squash soup cook for about 20 minutes. Soup is ready for the next step once squash is completely tender.
Safely add the soup to a blender, or use an immersion hand blender. 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 parsley, papitas, and crusty bread.