Description
A creamy, comforting butternut squash soup made with sautéed onions, carrots, garlic, and fresh herbs, blended smooth and optionally garnished with cream and fresh sage. Perfect for a cozy lunch or dinner.
Ingredients
Scale
Vegetables and Aromatics
- 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 butternut squash, peeled, seeded, and cut into 1-inch chunks (about 8 cups)
Liquids and Fats
- 3 tablespoons unsalted butter or olive oil
- 1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups)
- Heavy cream, crème fraîche, or coconut cream, for drizzling (optional)
Herbs and Seasonings
- 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
Instructions
- Sauté Aromatics: Melt 3 tablespoons unsalted butter or olive oil in a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion, diced carrots, and crushed garlic cloves. Cook, stirring occasionally, until the vegetables are softened and lightly browned in spots, about 8 minutes.
- Add Squash and Seasonings: Stir in the chopped butternut squash, low-sodium 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 beginning to fall apart, about 30 minutes.
- Blend the Soup: Turn off the heat. Using an immersion blender, blend the soup directly in the pot until creamy and smooth. Alternatively, blend the soup in batches in a stand blender until smooth.
- Season and Serve: Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed. Serve hot, drizzled with heavy cream or coconut cream if desired, and garnished with additional chopped fresh sage and freshly ground black pepper.
Notes
- Use olive oil instead of butter for a dairy-free or vegan version.
- Substitute fresh thyme or rosemary if sage is unavailable.
- For a richer soup, add a splash of heavy cream or coconut cream before blending.
- If using a stand blender, blend in small batches to avoid spills and be cautious of hot liquids.
- To make it spicier, add a pinch of cayenne pepper or chili flakes with the smoked paprika.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg
