Butternut Squash Soup
Introduction
Serves 6.
Creamy and warming with the flavours of sage and rosemary. Will keep for up to 4 days in the fridge or you can freeze it.
I swapped a third of the butternut squash for sweet potato and it was delicious.
Adapted from loveandlemons.com
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon sea salt
- 1 (about 1.5kg) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh sage
- 1 tsp minced fresh rosemary
- 1 teaspoon grated fresh ginger
- 3 to 4 cups vegetable stock
- Freshly ground black pepper
Method
- Heat the oil in a large saucepan over medium heat. Add the onion, salt, and some 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.
- Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the stock. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
- 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 stock and blend. Season to taste and serve with parsley and crusty bread.