Description
A creamy and comforting butternut squash soup made with fresh vegetables, aromatic herbs, and blended to a smooth texture. Perfect as a warming starter or a light main course during cooler months.
Ingredients
Scale
Vegetables
- 1 large yellow onion, diced (about 1 3/4 cups)
- 2 medium carrots, peeled and diced (about 1 cup)
- 4 cloves garlic, crushed and peeled
- 1 large (about 3-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks (about 8 cups)
Other Ingredients
- 3 tablespoons unsalted butter or olive oil
- 1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups)
- 2 teaspoons finely chopped fresh sage, thyme, or rosemary leaves (from about 2 sprigs), plus more for garnish
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- Heavy cream, crème fraîche, or coconut cream, for drizzling (optional)
Instructions
- Prepare the base: Melt 3 tablespoons of unsalted butter in a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion, peeled and diced carrots, and crushed garlic cloves. Cook, stirring occasionally, until the vegetables are softened and lightly browned in spots, about 8 minutes.
- Add main ingredients and seasonings: Stir in the chopped butternut squash, vegetable broth, finely chopped fresh sage leaves, smoked paprika, and kosher salt. Bring the mixture to a boil.
- Simmer the soup: Reduce heat to maintain a simmer, partially cover the pot, and cook until the squash is tender and starting to fall apart, about 30 minutes.
- Blend the soup: Turn off the heat. Use an immersion blender directly in the pot or transfer in batches to a stand blender. Blend until creamy and smooth.
- Season and serve: Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed. Serve drizzled with heavy cream or a creamy alternative and garnish with additional chopped fresh sage leaves and black pepper if desired.
Notes
- For a vegan option, use olive oil instead of butter and coconut cream instead of heavy cream.
- Fresh herbs like thyme or rosemary can be substituted for sage for different flavor profiles.
- You can prepare the soup a day ahead; it tastes even better the next day.
- To make the soup spicier, add a pinch of cayenne pepper or chili flakes when adding paprika.
- Use low-sodium broth to better control the salt content.
- Garnish with toasted pumpkin seeds or a swirl of pesto for added texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg
