Description
Creamy, comforting butternut squash soup with roasted squash, aromatic vegetables, and warm spices. Easy to make and perfect for a chilly day.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 butternut squash (about 2 pounds), peeled, seeded, and cubed
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1/4 cup heavy cream (optional, for creamier soup)
- Optional garnishes: toasted pumpkin seeds, croutons, a swirl of cream, chopped fresh parsley
Instructions
- Prepare the Vegetables: Chop the onion, carrots, and celery into small, even pieces. Mince the garlic. Peel, seed, and cube the butternut squash into roughly 1-inch pieces.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, stirring constantly, until fragrant.
- Simmer the Soup: Add the cubed butternut squash to the pot. Stir to combine with the sautéed vegetables. Pour in the vegetable broth (or chicken broth). Add the dried sage, dried thyme, and ground nutmeg. Season with salt and freshly ground black pepper to taste. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the butternut squash is very tender.
- Blend the Soup: Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to blend the soup directly in the pot. Blend until completely smooth and creamy.
- Finishing Touches: Pour the blended soup back into the pot. If desired, stir in the heavy cream. Heat gently over low heat, being careful not to boil. Taste and adjust seasoning as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with your favorite toppings, such as toasted pumpkin seeds, croutons, a swirl of cream, or chopped fresh parsley.
Notes
- For a deeper flavor, roast the butternut squash before adding it to the soup. Toss the cubed squash with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, or until tender and slightly browned.
- Use about 1 tablespoon of chopped fresh herbs for every teaspoon of dried herbs.
- Add a pinch of red pepper flakes for a little kick.
- To make this soup vegan, omit the heavy cream or substitute it with coconut milk or cashew cream.
- Leftover butternut squash soup can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 35 minutes