Description
A creamy and comforting butternut squash soup made with sautéed vegetables, fresh herbs, and a touch of smoked paprika. Perfect for cozy lunches or dinners, served smooth and optionally drizzled with cream for added 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 butternut squash (about 3 pounds), 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 to taste
- Heavy cream, crème fraîche, or coconut cream, for drizzling (optional)
Instructions
- Sauté Vegetables: Melt 3 tablespoons of unsalted butter in a medium Dutch oven or heavy-bottomed pot over medium-high heat. Add diced onion, 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, 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 gentle simmer. Partially cover the pot and cook until the squash is tender and beginning to fall apart, about 30 minutes.
- Blend Soup: Turn off the heat. Use an immersion blender to puree the soup directly in the pot until creamy and smooth. Alternatively, blend the soup in batches in a stand blender.
- Season and Serve: Taste the soup and adjust seasoning with kosher salt and freshly ground black pepper as needed. Serve hot, drizzled with heavy cream, crème fraîche, or coconut cream and garnished with additional chopped fresh sage leaves and black pepper if desired.
Notes
- For a vegan version, use olive oil instead of butter and coconut cream for drizzling.
- Fresh herbs can be substituted with dried ones, using about one-third of the amount.
- To make the soup heartier, add cooked lentils or white beans during blending.
- If the soup is too thick after blending, add extra broth or water to reach desired consistency.
- Smoked paprika adds a subtle smoky flavor; regular paprika can be used if unavailable.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg
