Butternut Squash Soup
A simple, deeply comforting butternut squash soup made with onion, garlic, rosemary, and ginger — with optional Italian sausage for protein. Ideal for fall and winter.
Ingredients
Scale
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 1 tsp salt
- 1 butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1/2 tbsp dried rosemary
- 1/2 tsp ginger powder
- 4 cups chicken broth
Optional Toppings
- Cooked Italian sausage
- Fresh herbs (thyme, rosemary)
- Sour cream
- Roasted pumpkin seeds
Instructions
- Heat olive oil in a large pot. Add onion, squash, and salt. Cook about 8 minutes until softened and lightly browned.
- Stir in garlic, rosemary, and ginger. Cook for 30 seconds.
- Pour in broth. Bring to a boil, then cover and reduce to a gentle simmer.
- Let cool slightly, then blend until smooth. Add extra broth if needed to thin.
- Ladle into bowls and top with sausage, herbs, sour cream, or pumpkin seeds.
Notes
- This soup freezes beautifully and tastes even better on day two.
- Top with Italian sausage for added protein and heartiness.
Find it online: https://margaretmatheny.com/butternut-squash-soup/
