Butternut Squash Soup
This butternut squash soup is smooth, savory, and full of autumnal warmth. The natural sweetness of the squash is enhanced by caramelized shallots, fresh sage, and a touch of nutmeg, making each bite rich and aromatic. Blending the soup until velvety and finishing with cream or coconut milk gives it a luscious texture that feels indulgent without being heavy. Whether served as a comforting weeknight dinner or a starter for a holiday meal, this soup is simple to prepare and always delivers cozy, seasonal flavor.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ⅔ cup chopped shallot 2-3 shallots
- 2 cloves garlic minced
- 1 tablespoon chopped fresh sage leaves
- 2 - 2½ cups low sodium vegetable broth use 2 cups broth for 6 cups cubed squash or 2 ½ cups broth for 8 cups cubed squash*
- 1 large carrot thinly sliced
- 1 large or 2 small butternut squash about 3 pounds peeled, seeded and chopped into 1-inch pieces, 6-8 cups chopped
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- scant ⅛ teaspoon ground nutmeg
Instructions
- In a large Dutch oven or heavy pot, heat the butter and olive oil over medium heat until the butter is fully melted and the mixture begins to sizzle gently. Add the finely chopped shallot and cook for 2 to 3 minutes, stirring occasionally, until it becomes soft and fragrant. This step helps create a rich, aromatic base for the soup.
- Stir in the minced garlic and chopped fresh sage, allowing them to cook for about 30 seconds. This short cook time helps release their flavor without burning the garlic, which can become bitter if overcooked.
- Pour in the vegetable broth and stir well to combine with the aromatics. Add the sliced carrot, cubed butternut squash, salt, pepper, and a pinch of ground nutmeg. Stir everything together so the vegetables are evenly coated in the broth and seasonings.
- Increase the heat slightly to bring the soup to a gentle simmer. Once it reaches a simmer, lower the heat to maintain a low, steady simmer and cover the pot with a lid. Let the soup cook for about 20 minutes, or until both the squash and carrots are fork-tender and easy to mash.
- Remove the pot from the heat. Use an immersion blender to carefully puree the soup directly in the pot until it reaches a smooth and creamy consistency. If you prefer, you can transfer the soup in batches to a countertop blender and blend until completely smooth, then return it to the pot.
- Taste the finished soup and adjust the seasoning with more salt or pepper if needed. Serve hot, optionally garnished with a swirl of cream or a sprinkle of roasted pumpkin seeds for added texture and flavor.
Notes
When making this soup, it's a good idea to start with a little less broth than you think you’ll need. This helps prevent the final texture from becoming too thin, especially since you can always add more liquid later to adjust the consistency after blending.
The soup naturally has a velvety, creamy texture thanks to the butternut squash and carrots. However, if you’d like to make it even richer, consider stirring in a splash of heavy cream, half and half, or full-fat coconut milk just before serving. This adds a smooth finish and enhances the overall flavor without overwhelming the delicate spices.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, making this a great option for meal prep. You can also freeze the soup for up to 3 months. If you plan to add cream or half and half, it’s best to do so after the soup has been thawed and reheated, as dairy can sometimes separate during freezing.
The soup naturally has a velvety, creamy texture thanks to the butternut squash and carrots. However, if you’d like to make it even richer, consider stirring in a splash of heavy cream, half and half, or full-fat coconut milk just before serving. This adds a smooth finish and enhances the overall flavor without overwhelming the delicate spices.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, making this a great option for meal prep. You can also freeze the soup for up to 3 months. If you plan to add cream or half and half, it’s best to do so after the soup has been thawed and reheated, as dairy can sometimes separate during freezing.