Cooking is a creative way to immerse ourselves in the soul of the season. And no food seems as well-suited to this season as soups. Fun fact: a Potager Chef is one blessed with the role of creating soups on the menu. One of our flavour faves is Butternut Squash Soup. We love nothing more than spending an afternoon in the kitchen with the cozy aromas of sage, rosemary and butternut squash.
Our simple and savoury easy-to-make Butternut Squash Soup is the perfect cold-weather meal to satisfy those winter cravings and warm the bones. Alas, let's get cooking!
- 1 tbsp of olive oil
- 1 medium yellow onion, chopped
- 1 (3-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
- 4 cups of vegetable broth
- 4 cloves of garlic, minced
- 1 tsp of ginger
- 1 tbsp of fresh sage
- 1 tbsp of fresh rosemary
- 1 tsp of black pepper
- 1/2 tsp of kosher salt
- Crispy bacon bits
- Sour Cream
- Toasted bread
1. Heat a large pot over medium heat, and add oil once the pot is hot. Add onions, salt, and black pepper and sauté until soft, 3 - 5 minutes. Add the squash and cook until soft, 8 - 10 minutes.
2. Add garlic, ginger, rosemary and sage to the pot. Stir and cook until fragrant.
3. Add the vegetable broth and bring to a boil. Once boiling, turn the heat down, cover and bring to a simmer. Cook until squash is tender, 30 minutes.
4. Once tender, remove the pot from heat and allow the contents to cool. Once cooled add soup to a blender in batches and blend until smooth.
5. Season to taste and serve with sour cream, parsley, bacon, or toasted bread.