Description
A creamy and comforting butternut squash soup made with sautéed onions, carrots, garlic, fresh herbs, and a touch of smoked paprika, blended smooth and finished with a drizzle of cream for a perfect fall or winter appetizer or light main course.
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
- 1 large 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)
- 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
Optional Garnish
- Heavy cream, crème fraîche, or coconut cream, for drizzling
Instructions
- Sauté Vegetables: Melt 3 tablespoons of unsalted butter in a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced yellow onion, peeled and diced carrots, and crushed garlic cloves. Cook, stirring occasionally, until the vegetables soften and develop light browning 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 Soup: Reduce the heat to maintain a gentle simmer. Partially cover the pot and cook until the squash becomes tender and starts to break apart, approximately 30 minutes.
- Blend the Soup: Turn off the heat. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, blend the soup in batches using a stand blender. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper as needed.
- Serve and Garnish: Ladle the soup into bowls. Drizzle with heavy cream, crème fraîche, or coconut cream if desired, and garnish with more finely chopped fresh sage leaves and freshly ground black pepper.
Notes
- For a vegan version, use olive oil instead of butter and coconut cream for drizzling.
- If fresh herbs aren't available, substitute with 1 teaspoon dried sage or thyme.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in a microwave before serving.
- Adding a pinch of cayenne pepper can add a subtle heat to the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg
