Description
A cozy, creamy Butternut Squash Soup made with sweet squash, onion, carrots, garlic, herbs, and broth. Perfect for fall and winter meals.
Ingredients
3 tablespoons unsalted butter or olive oil
1 large yellow onion, diced (1 ¾ cups)
2 medium carrots, peeled and diced (1 cup)
4 cloves garlic, crushed and peeled
1 large butternut squash (3 pounds), peeled, deseeded, and cubed (8 cups)
1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups)
2 teaspoons chopped fresh sage, thyme, or rosemary, plus more for garnish
½ teaspoon smoked paprika
½ teaspoon kosher salt, plus more to taste
Freshly ground black pepper
Heavy cream, crème fraîche, or coconut cream, for drizzling (optional)
Instructions
- Melt the butter (or warm the olive oil) in a medium Dutch oven or heavy‑bottomed pot over medium‑high heat.
- Add the diced yellow onion, peeled & diced carrots, and crushed garlic cloves. Cook, stirring occasionally, until the onion is softened and lightly browned in spots — about 8 minutes.
- Stir in the butternut squash chunks, the broth, the chopped fresh herb (sage/thyme/rosemary), smoked paprika and the ½ teaspoon kosher salt. Bring the mixture to a boil.
- Reduce the heat to maintain a gentle simmer. Partially cover the pot and cook until the squash is tender and starting to fall apart — about 20 to 30 minutes.
- Turn off the heat. Use an immersion blender and blend directly in the pot, or transfer the soup in batches into a stand blender and blend until creamy and smooth.
- Taste and adjust: add more kosher salt as needed, and freshly ground black pepper to your liking.
- Serve the soup in bowls, and for a finishing touch drizzle a bit of heavy cream (or crème fraîche or coconut cream), then garnish with more finely chopped fresh herb leaves and a grind of black pepper.
Notes
To freeze: Cool soup completely and store in freezer-safe containers for up to 3 months. Thaw in fridge overnight before reheating.
To thicken: Simmer uncovered for a few more minutes or reduce liquid slightly.
To thin: Stir in a splash of broth or water to reach desired consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Carbohydrates: 28g
- Protein: 2g