Butternut Squash Soup
Before cooking
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Steps as written in the recipe card.
3 stepsTiming varies by step
Ingredient prep checklist
- Yellow Onion: 1 large yellow onion (chopped)
- Butternut Squash: 1 (3-pound) butternut squash (peeled, seeded, and cubed)
- Garlic: 3 garlic cloves (chopped)
- Sage: 1 tablespoon chopped fresh sage
- Rosemary: ½ tablespoon minced fresh rosemary
- Fresh Ginger: 1 teaspoon grated fresh ginger
- Parsley: Chopped parsley
medium heat
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.
Visual cue
until soft, 5 to 8 minutes.
Step help
Watch for
Timing5-8 minute
5 to 8 minutes
Texture
until soft, 5 to 8 minutes.
Source
Butternut Squash Soup
Butternut Squash Soup
References
This step uses
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion (chopped)
- ½ teaspoon sea salt
- 1 (3-pound) butternut squash (peeled, seeded, and cubed)
Equipment reference
- Pot, required
large pot
Full ingredient reference
- 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