Description
A creamy and comforting Butternut Squash Soup made with roasted vegetables, fresh herbs, and a touch of smoked paprika. This easy-to-make soup is blended to silky perfection and finished with a drizzle of cream for a rich texture.
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 or 3 pounds)
Liquids and Seasonings
- 3 tablespoons unsalted butter or olive oil
- 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, to taste
- Heavy cream, crème fraîche, or coconut cream, for drizzling (optional)
Instructions
- Prepare and Sauté Aromatics: Melt 3 tablespoons unsalted butter in a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion, peeled and 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, vegetable broth, finely chopped fresh sage leaves, smoked paprika, and kosher salt. Bring the mixture to a boil.
- Simmer the Soup: 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 30 minutes.
- Blend the Soup: Turn off the heat. Use an immersion blender to blend the soup directly in the pot until creamy and smooth, or transfer in batches to a stand blender to puree.
- Season and Serve: Taste and adjust salt and freshly ground black pepper as needed. Serve the soup drizzled with heavy cream or a cream alternative, and garnish with additional chopped fresh sage leaves and black pepper if desired.
Notes
- Use olive oil instead of butter for a dairy-free version.
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- To make it vegan, use olive oil instead of butter and coconut cream instead of heavy cream.
- If the soup is too thick, thin it out with additional broth or water to your desired consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg
