Easy Butternut Squash Soup (Print Version)
# Ingredients:
→ Base vegetables and aromatics
01 -
3 tablespoons of butter or olive oil
02 -
1 large yellow onion, chopped
03 -
2 medium carrots, peeled and diced
04 -
4 garlic cloves, crushed
→ Main ingredients
05 -
1 large butternut squash (about 3 pounds), peeled and cubed
06 -
4 cups low-sodium vegetable or chicken stock
→ Seasonings and herbs
07 -
2 teaspoons fresh sage, thyme, or rosemary, finely chopped
08 -
1/2 teaspoon smoked paprika
09 -
1/2 teaspoon kosher salt
10 -
Fresh black pepper to taste
→ Optional garnishes
11 -
Heavy cream, crème fraîche, or coconut cream for serving
12 -
Extra fresh herbs for garnish
# Instructions:
01 -
Heat the butter in a large Dutch oven or heavy pot over medium-high heat. Toss in the diced onion, carrots, and crushed garlic. Cook everything together, stirring now and then, until the vegetables soften and get some nice golden spots - this takes about 8 minutes.
02 -
Stir in the cubed butternut squash, pour in the broth, then add your chopped herbs, smoked paprika, and salt. Bring the whole mixture to a rolling boil.
03 -
Lower the heat so it's just bubbling gently. Cover the pot partially and let it simmer away for 20 to 30 minutes, until the squash pieces are completely tender and practically falling apart.
04 -
Turn off the heat and blend everything smooth using an immersion blender right in the pot, or carefully transfer to a regular blender in batches. Taste and adjust with more salt and pepper as needed. Serve with a swirl of cream and a sprinkle of fresh herbs if you like.
# Notes:
01 -
This soup keeps well in the fridge for up to 5 days and freezes beautifully for up to 3 months
02 -
For a vegan version, use olive oil instead of butter and coconut cream for garnish
03 -
The soup will thicken as it cools - thin with extra broth if needed when reheating