Description
A creamy and comforting Butternut Squash Soup made with tender squash, aromatic herbs, and a touch of smoked paprika. Perfect for a cozy meal, this soup is blended to smooth perfection and can be garnished with cream and fresh herbs.
Ingredients
Scale
Vegetables and Herbs
- 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)
- 2 teaspoons finely chopped fresh sage, thyme, or rosemary leaves (from about 2 sprigs), plus more for garnish
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)
Spices and Seasonings
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
Instructions
- Prepare the base vegetables: Melt 3 tablespoons unsalted butter in a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced yellow onion, diced carrots, and crushed garlic cloves. Cook, stirring occasionally, until the vegetables are softened and lightly browned in spots, approximately 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 over medium-high heat.
- Simmer until tender: Reduce the heat to maintain a gentle simmer. Partially cover the pot and cook until the squash is very tender and beginning to fall apart, about 30 minutes.
- Blend the soup: Turn off the heat. Use an immersion blender to blend the soup directly in the pot until smooth and creamy, or blend in batches in a stand blender for a velvety texture.
- Season and serve: Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed. Serve hot, drizzled with heavy cream, crème fraîche, or coconut cream, and garnished with additional fresh sage leaves and black pepper if desired.
Notes
- Use olive oil as a butter substitute for a dairy-free version.
- Fresh herbs such as thyme or rosemary can replace sage for a different flavor profile.
- For a vegan option, use olive oil and coconut cream instead of butter and dairy cream.
- To save time, peel and chop the squash ahead of time or buy pre-cut squash.
- Adjust thickness by adding more broth for a thinner soup or reducing liquid if too thin.
- Serve with crusty bread for a complete meal.
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: 18 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 15 mg
