Start by setting a burner on medium-high and placing a large soup pot on it. Pour in the olive oil and add the butter along with the salt. As the butter melts, it will create a beautiful savory base for the soup.
Once the butter is melted and begins to bubble, toss in the diced onion. Stir it regularly, allowing it to cook for about seven minutes. You’re looking for the onion to become translucent and slightly golden, which will enhance the overall flavor.
Next, add the cubed butternut squash to the pot. Stir it regularly for around ten minutes until the squash starts to soften. The vibrant orange color is a great sign that it’s cooking well.
Now, it’s time to add the spices. Sprinkle in the freshly ground pepper, garlic, sage, rosemary, thyme, and ginger. Stir regularly for about one minute, letting the spices release their fragrant aromas.
Pour in the vegetable broth, raising the heat to high. Once the soup starts boiling, cover it with a lid and reduce the heat to medium-low. Let the soup simmer for about twenty minutes. You know it’s ready when the butternut squash is completely tender and can be easily pierced with a fork.
After the simmering, carefully transfer the soup to a blender. If you have an immersion hand blender, you can use that directly in the pot for convenience. Just let the soup cool slightly before blending to avoid splattering. Blend until smooth, and if it’s too thick, feel free to add up to one cup more broth and blend again.
Season the soup to taste, adjusting any salt or pepper as needed. Once it’s perfect, serve the Butternut Squash Soup in bowls and garnish with fresh chopped cilantro or parmesan cheese.
To add a nice finishing touch, sprinkle on some toasted nuts, whether it’s pine nuts, sunflower seeds, or papitas. Serve with warm bread or pita for the ultimate comfort meal.
