Butternut Squash Soup Recipe
This vegan soup is worth a try, and it will brighten your lazy summer afternoons! This butternut squash soup recipe is a classic relaxing dish after a tiring weekend. You can store this recipe in the fridge for three to four days.
Ingredients
- 2 tbsp Extra virgin olive oil
- 1 large sized Yellow onion chopped
- 1/2 tsp sea salt
- 3 pounds Butternut squash peeled
- 3 Garlic cloves chopped
- 1 tbsp Chopped fresh sage
- 1/2 tbsp Minced fresh rosemary
- 1 tsp Grated fresh ginger
- 3 to 4 cups Vegetable broth
- Black pepper – Freshly ground
Instructions
- Take a large pot and heat it up over medium heat. Mix salt, onion, and numerous grinds of fresh pepper. Simply sauté it till the point it becomes soft or for 5 to 8 minutes. Pour the squash and keep cooking it till it softens, or about 8 to 10 minutes, stir it at regular intervals.
- Add the sage, garlic, rosemary, and ginger. Stir it and cook for almost a minute. Cook it until it is fragrant; after that, pour 3 cups of broth into it. Lightly boil it, and cover it up. Decrease the heat flame and simmer for some time. Cook it for 20 to 30 minutes, or to the point squash gets tender.
- Allow it to cool down slightly. Stream it into a blender. You can do it in batches if you feel. Blend it until you get a completely even and smooth mixture. Add up 1 cup extra broth if the soup is very thick and mix it well. Season it to increase the taste. Serve the dish with your favorite side dishes.
Notes
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