Description
A creamy and comforting butternut squash soup made with roasted vegetables, fresh herbs, and a hint of smoked paprika. This hearty soup is perfect for cooler days and can be garnished with a drizzle of cream and fresh sage for extra flavor.
Ingredients
Scale
Vegetables and Herbs
- 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)
- 2 teaspoons finely chopped fresh sage, thyme, or rosemary leaves (from about 2 sprigs), plus more for garnish
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)
Spices and Seasonings
- 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 yellow 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 Broth: Stir in the butternut squash chunks, low-sodium vegetable broth, finely chopped fresh sage leaves, smoked paprika, and kosher salt. Bring the mixture to a boil.
- Simmer: 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 Soup: 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 seasoning with additional kosher salt and freshly ground black pepper if needed. Serve hot, drizzled with heavy cream or your choice of crème fraîche or coconut cream, and garnish with more finely chopped fresh sage leaves and black pepper if desired.
Notes
- You can substitute butter with olive oil for a dairy-free option.
- For a vegan version, use vegetable broth and coconut cream instead of dairy products.
- Make sure to peel and seed the butternut squash thoroughly for a smooth texture.
- If the soup is too thick, add extra broth or water to reach your desired consistency.
- Leftover soup stores well in the refrigerator for up to 3 days or freezes for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg
