Description
A velvety, autumn-inspired soup with butternut squash, olive oil, and fresh herbs. Naturally sweet and rich without heavy cream, this halal-friendly recipe features sage, rosemary, and toasted pepitas for layered flavor. Serve with crusty bread for a comforting, satisfying meal.
Ingredients
Extra-virgin olive oil 2 tbsp
Yellow onion 1 large, chopped
Sea salt ½ tsp
Butternut squash 3 lbs, peeled & cubed
Garlic 3 cloves, chopped
Chopped fresh sage 1 tbsp
Minced rosemary ½ tbsp
Grated ginger 1 tsp
Vegetable broth 3–4 cups
Black pepper To taste
Chopped parsley For garnish
Toasted pepitas To taste
Crusty bread Serving option
Instructions
Heat olive oil in large pot over medium heat
Add onion, salt, and pepper – sauté until translucent (5-8 min)
Stir in cubed squash – continue cooking 5-7 minutes until slightly softened
Add garlic, sage, rosemary, and ginger – sauté 2-3 minutes
Pour in vegetable broth, bring to a simmer
Cook for 30-35 minutes until squash is tender
Using immersion blender, puree until smooth (or blend in batches)
Taste and adjust seasoning
Serve with chopped parsley, toasted pepitas, and crusty bread
Notes
Use food processor for easier butternut squash peeling
Marjoram or thyme may substitute for sage
Ensure pepitas are halal/vegetarian (toasted, no lard)
Kombu-based broth adds umami depth
No pork or alcohol used in this recipe
- Prep Time: 15
- Cook Time: 45
- Category: Lunch
- Method: Simmering
- Cuisine: American comfort
Nutrition
- Serving Size: 1 bowl (8 oz)
- Calories: 150
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg