Butternut Squash Soup

When the air cools down, this is what’s on my stove.

Serves 4

Ingredients

For the Soup

  • 2 Tbsp extra-virgin olive oil

  • 1 large yellow onion, chopped

  • ½ tsp sea salt

  • Freshly ground black pepper

  • 1 butternut squash (about 3 lb), peeled, seeded, cubed

  • 3 garlic cloves, chopped

  • 1 Tbsp fresh sage, chopped

  • ½ Tbsp fresh rosemary, minced

  • 1 tsp freshly grated ginger

  • 1 tsp ground cinnamon

  • ½ tsp ground nutmeg

  • 3–4 cups vegetable broth

For Serving

  • Crème fraîche

  • Chopped fresh parsley

  • Extra cracked black pepper

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the onion, salt, and pepper. Sauté until the onion is soft and translucent, about 5–8 minutes.

  • Add the cubed squash and cook, stirring occasionally, until it begins to soften, 8–10 minutes.

  • Stir in the garlic, sage, rosemary, ginger, cinnamon, and nutmeg. Cook 30 seconds to 1 minute, just until fragrant.

  • Pour in 3 cups of broth. Bring to a boil, then cover and reduce heat to a simmer. Cook 20–30 minutes, or until the squash is very tender.

  • Remove from heat and blend directly in the pot using a hand mixer (immersion blender) until completely smooth and velvety. Add more broth if you want a thinner texture.

  • Taste and adjust seasoning.

  • Ladle into bowls and finish with:

    • A swirl of crème fraîche

    • Chopped parsley

    • A generous hit of cracked black pepper