Broccoli Cheddar

Butternut Squash

Creamy Cauliflower

Creamy Potato Bacon

Winter Vegetable

Chunky Chili

White Bean

Chicken Orzo

Turkey Noodle

Hearty Chicken Noodle

Beef Stroganoff

Roasted Tomato

French Onion

Clam Chowder

Split Pea

Lobster Bisque

How to Make Butternut Squash Soup

1. Heat the oil in a large pot over medium heat. Add in the onions, salt, and fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
   
   
2. Add the garlic, sage, rosemary, and ginger. Stir and cook for 30 seconds to 1 minute, until fragrant. Then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
   
   
3. Let the soup cool slightly and pour it 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, pepitas, and crusty bread.

Ingredients You’ll Need

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

½ teaspoon sea salt

1 (3-pound) butternut squash, peeled, seeded, and cubed

3 garlic cloves, chopped

1 tablespoon chopped fresh sage

½ tablespoon minced fresh rosemary

1 teaspoon grated fresh ginger

3 to 4 cups vegetable broth

Freshly ground black pepper