It’s finally Soup Season! I love fall! It’s by far my favorite season. All the leaves change, it starts to get cooler, you get start wearing all your sweaters, get cozy. I love to get cozy! I’m great at getting cozy, you can ask anyone, it’s something I’m really good at.
I chose to make this savory butternut squash soup as the first soup of the season this year. We found the perfect butternut squash at the farmer’s market this Sunday on a cool morning and it was the perfect day to make soup! I call it savory butternut squash soup because I also make a a sweeter butternut squash soup that involves apples.
This soup is naturally gluten free and vegan as all of the ingredients in it are all plant based. I find it the perfect savory balance to warm you on a chilly fall day.
T is gluten free so I served this with roasted pumpkin seeds to give him a savory crunch as well. I love to have mine with a crunchy sourdough loaf with some seeds. I do find the roasted pumpkin seeds add a lot to the soup and the flavor profile of the soup.
Butternut Squash Soup Recipe
Ingredients
- 2 tablespoons of olive oil
- 1/2 of a large yellow onion, diced
- salt to taste
- pepper to taste
- 1 butternut squash, peeled, seeded, and cubed
- 3 fresh sprigs of sage, chopped
- 3 fresh sprigs rosemary, chopped
- 2 teaspoons of fresh grated ginger
- 2 teaspoons of fresh grated turmeric
- 4 cloves of garlic, minced
- 3-6 cups of vegetable broth*
How to Make this Soup:
- Add oil to a pot with a lid over medium low heat, add in the in onions, salt and pepper. Sauté until translucent about 8 to 10 minutes, stirring occasionally.
- Add the butternut squash, sage, rosemary, ginger, turmeric, and garlic to the pot, mix the ingredients with the onions. Sauté mixture until the butternut squash starts to soften about 20-25 minutes.
- Add in the vegetable broth and stir the mixture. Bring to a boil and then simmer the mixture until the butternut squash is soft enough to be stabbed with a fork about 30-40 minutes.
- Turn off the heat and remove the pot from the stove.
- If using an immersion blender carefully blend the mixture until smooth and no chunks remain.
- If using a blender carefully spoon or ladle the mixture into the blender. Blend until smooth.
- Serve hot with toasted pumpkin seeds and crusty bread.
Toasted Pumpkin Seed Topping
Ingredients
- 1 cup of raw unsalted pumpkin seeds
- 2 tablespoons of olive oil
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1/2 teaspoon of red pepper flakes (optional)
How to make the toasted Pumpkin Seeds:
- Preheat oven to 350º
- Place pumpkin seeds on a pan. Drizzle with olive oil.
- Sprinkle with salt and both peppers
- Mix with hands or a spoon. Lay all pumpkin seeds in one layer on the pan and place in the oven.
- Toast until golden brown about 15-20 minutes.
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