Description
A creamy and comforting butternut squash soup made with sautéed vegetables, fresh herbs, and a hint of smoked paprika. Perfect for cozy dinners, this smooth soup is blended to perfection and optionally garnished with cream and fresh sage.
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)
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)
Herbs and Seasonings
- 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
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, peeled and diced carrots, and crushed garlic cloves. Cook, stirring occasionally, until softened and lightly browned in spots, about 8 minutes.
- Add Squash and Seasoning: 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 simmer. Partially cover the pot and cook until the squash is tender and beginning to fall apart, about 30 minutes.
- Blend Smooth: Turn off the heat. Use an immersion blender to blend the soup directly in the pot until creamy and smooth, or blend in batches using a stand blender.
- Season and Serve: Taste and adjust the seasoning with additional kosher salt and freshly ground black pepper as needed. Serve warm, drizzled with heavy cream or a substitute, and garnished with extra finely chopped fresh sage leaves and black pepper if desired.
Notes
- Use olive oil as a dairy-free alternative to butter.
- For a vegan option, omit butter and use vegetable broth and coconut cream.
- If you prefer a thinner soup, add more broth until desired consistency is reached.
- Fresh herbs enhance flavor, but dried herbs can be substituted at half the amount.
- Reheat gently on the stovetop or microwave, stirring occasionally.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 6 g
- Sodium: 300 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
