Orange colored soup in white ramekin on kitchen counter

Herbed Butternut Squash Soup

6 servings | 45 minutes

INGREDIENTS 

  • 2 tbsp S.Y. Herbal Blend olive oil
  • 1 large yellow onion, chopped
  • 1⁄2 tsp sea salt
  • 1 (3 lb) butternut squash, peeled, seeded, and cubed
  • 3 garlic cloves, chopped
  • 1 tbsp chopped fresh sage
  • 1⁄2 tbsp fresh rosemary
  • 1 tsp grated fresh ginger
  • 3 to 4 cups vegetable broth
  • Freshly ground black pepper
  • For Serving:
    • Pepitas 
    • Chopped Parsley
    • Extra SY Herbal Blend 

DIRECTIONS

  1. Heat the S.Y. Herbal Blend olive oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper, and saute until soft (5-8 minutes). Add the squash and cook until it begins to soften, stirring occasionally (8-10 minutes). 
  2. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of broth. Bring to a boil, cover, and reduce heat to simmer. Cook until the squash is tender (20-30 minutes). 
  3. Let cool slightly and use an immersion blender to blend until smooth, or pour the soup into blender, working in batches if necessary. If your soup is too thick, add up to 1 cup more broth. 
  4. Season to taste and serve with parsley, pepitas, and an extra drizzle of SY Herbal Blend.

Suggestion: Serve with crusty bread for dipping or homemade croutons (all you need is day old bread, your favorite O+L olive oil, and salt & pepper!)

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