1-Getting started: Getting started with this butternut squash soup recipe is as easy as turning on your stove and chopping a few veggies. First, heat the olive oil in a large pot over medium heat, then add the chopped onion, salt, and a pinch of pepper. Cook it all, stirring now and then, until the onion softens, which takes about 5-8 minutes. This step builds a solid base of flavors that make the soup so inviting and full of that vegetable soup goodness.

2-Next, stir in the cubed butternut squash and keep cooking, giving it a mix every few minutes until it starts to soften, around 8-10 minutes. Once that’s ready, mix in the chopped garlic, sage, rosemary, and grated ginger, and cook for just 30 seconds to 1 minute until everything smells amazing. It’s this blend that turns a simple squash soup into something truly special and creamy.

3-Then, pour in 3 cups (720 ml) of vegetable broth, bring it to a boil, cover the pot, and lower the heat to a gentle simmer. Let it cook until the squash is fully tender, about 20-30 minutes. After that, let the soup cool a bit before transferring it to a blender in batches and pureeing until it’s smooth. If it seems too thick, blend in a little more broth, up to 1 cup (240 ml), to get it just right. Finally, taste it and add more salt or pepper if needed, then serve it up hot with garnishes like chopped parsley, a sprinkle of pepitas, and a side of crusty bread. Throughout, remember you can switch things up for different tastes, like using frozen squash to save time. For more ideas on cozy recipes, check out our zucchini corn chowder for another hearty option.