Description
A creamy and comforting Butternut Squash Soup made with roasted butternut squash, fresh herbs, and a hint of smoked paprika. Perfectly blended to a smooth texture and optionally drizzled with cream for extra richness.
Ingredients
Scale
Main Ingredients
- 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
- Prepare the Aromatics: Melt 3 tablespoons of unsalted butter or heat olive oil 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 lightly browned in spots, about 8 minutes.
- Add Squash and Seasonings: Stir in the chopped butternut squash, vegetable or chicken broth, finely chopped fresh sage leaves, smoked paprika, and kosher salt. Bring the mixture to a boil.
- Simmer the Soup: Reduce 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. Alternatively, blend in batches using a stand blender. Taste the soup and season 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 black pepper.
Notes
- Use olive oil instead of butter for a dairy-free option.
- You can substitute fresh thyme or rosemary for the fresh sage according to preference.
- Adjust the amount of smoked paprika for a stronger smoky flavor if desired.
- For a vegan version, use olive oil and coconut cream instead of butter and heavy cream.
- If you prefer a thinner soup, add more broth or water when blending.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg
