Garlic and Herb Butternut Squash Soup
This butternut squash soup is not too heavy (no cream) but heavy handed on the herbs and generous with the garlic. The result is something savory and comforting with plenty of flavor, but healthful and plant based. I like to top the steaming bowlfuls with some greens to take the nutrition side of it further, but you can also top with a drizzle of cream, croutons and a dusting of parmesan or pair it with guyère grilled cheese sandwiches.
Garlic and Herb Butternut Squash Soup
1 medium butternut squash
3 tablespoons unsalted butter
2 yellow onions, chopped
6 cloves garlic, minced
1/4 cup finely chopped herbs (I prefer rosemary and sage)
1/2 teaspoon nutmeg
4 to 6 cups water or vegetable broth (depending on desired consistency)
Salt, to taste
Preheat the oven to 420 degrees. Slice the butternut squash lengthwise, drizzle the cut sides with olive oil and place cut side down on a baking sheet. Roast for 30 to 40 minutes, or until it’s easily punctured with a fork.
While the squash is roasting, sauté the chopped onions in butter on the stove in a large soup pot over medium-low heat. Once translucent and soft, add the garlic, herbs, and nutmeg and cook slowly over low heat until the squash is done (you don’t want to burn the garlic).
When the squash is cooked through and cool enough to handle, discard the seeds and scoop the squash out and spoon it into the pot. Add the water or broth, and bring the heat up to medium. Blend with an immersion blender, add salt to taste, and serve.
