Butternut Squash Soup
Creamy, dreamy, cozy comfort.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 (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)
- 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
- 1
Melt 3 tablespoons unsalted butter in a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 diced large yellow onion, 2 peeled and diced medium carrots, and 4 crushed garlic cloves. Cook, stirring occasionally, until softened, and lightly browned in spots, about 8 minutes.
- 2
Stir in 1 chopped butternut squash, 1 quart low-sodium vegetable broth, 2 teaspoons finely chopped fresh sage leaves, 1/2 teaspoon smoked paprika, and 1/2 teaspoon kosher salt. Bring to a boil.
- 3
Reduce the heat to maintain a simmer. Partially cover and cook until the squash is tender and starting to fall apart, 20 to 30 minutes.
- 4
Turn off the heat. Use an immersion blender and blend directly in the pot, or blend in batches in a stand blender until creamy and smooth. Taste and season with kosher salt and black pepper as needed. Serve drizzled with heavy cream and garnished with more finely chopped fresh sage leaves and black pepper if desired.
- 5
Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.