Butternut Squash Soup

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 45 minutes

食材

▢ 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

▢ Chopped parsley

▢ Toasted pepitas

▢ Crusty bread

步驟

Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of 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 broth. 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 broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.