Description
This creamy Butternut Squash Soup is a warm, comforting dish perfect for fall and winter. Made with roasted butternut squash, sautéed onions, carrots, garlic, and infused with fresh herbs and smoked paprika, it’s blended until smooth and can be finished with a splash of cream or coconut cream for extra richness. This hearty soup is simple to make on the stovetop and delivers vibrant flavors with a velvety texture.
Ingredients
Scale
Soup Base
- 3 tablespoons unsalted butter or olive oil
- 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
Main Ingredients
- 1 large (about 3-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks (about 8 cups)
- 1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups)
Seasonings & Garnish
- 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
- Sauté Vegetables: Melt 3 tablespoons unsalted butter 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 slightly browned in spots, about 8 minutes, building a flavorful base for your soup.
- Add Squash and Broth: Stir in the chopped butternut squash, low-sodium vegetable broth, chopped fresh sage leaves, smoked paprika, and kosher salt. Increase the heat and bring the mixture to a boil to start cooking the squash through.
- Simmer Until Tender: Reduce the heat to maintain a gentle simmer. Partially cover the pot to allow steam to escape and cook until the butternut squash is very tender and beginning to break apart, about 20 to 30 minutes.
- Blend the Soup: Turn off the heat. Using an immersion blender, blend the soup directly in the pot until smooth and creamy, or carefully transfer the soup in batches to a standard blender and puree. Take care with hot liquids. The soup should have a velvety texture.
- Season and Serve: Taste the soup and adjust seasoning with additional kosher salt and freshly ground black pepper as needed. Ladle the soup into bowls, drizzle with your choice of heavy cream, crème fraîche, or coconut cream, and garnish with extra chopped fresh sage and a sprinkle of black pepper if desired. Serve warm and enjoy.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
- Serving Suggestions: This soup pairs wonderfully with crusty bread or a light salad for a complete meal.
- Dairy-Free Variation: Use olive oil instead of butter and coconut cream for drizzling to keep the soup dairy-free and vegan friendly.
- Herb Options: You can substitute sage with thyme or rosemary based on your preference or availability.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg
