Once we transition out of summer produce, butternut squash soup becomes a nourishing way to close the day for our yogis. While butternut squash is easy to find at any grocery store, keep an eye out at the market for Fairytale Pumpkin (also called Musquée de Provence)—its depth of flavor makes this soup especially memorable. At Spirit Rock, we blend the soup until silky, but a more rustic texture is equally delicious and comforting.
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion diced onion
- 4 cloves garlic sliced
- One bunch of sage and a half of a bunch of thyme tied into an herb bundle
- Tablespoon salt
- 1 butternut squash about 2 pounds cleaned peeled and cut into 1 inch cubes
- 3 cups of vegetable stock or water
- Black pepper to taste
Instructions
1. Heat the oil in a large pot over medium-high heat.
2. When the oil is just shy of smoking, add the onion, garlic, salt, and herb bundle.
3. Sauté for about 8 minutes, until the onions are soft and translucent.
4. Add the vegetable stock and the chopped squash.
5. Bring to a simmer and cook for 30–45 minutes, or until the squash is very tender.
6. Transfer the soup to a blender and purée until smooth (working in batches if needed).
7. Return the soup to the pot and gently reheat.
8. Ladle into four bowls and finish with your choice of toppings—such as toasted pumpkin seeds, chopped nuts, or grated cheese.