Description
This creamy and comforting Butternut Squash Soup is perfect for cozy meals. Made with fresh butternut squash, carrots, shallots, garlic, and sage, it is simmered to tender perfection and then pureed into a smooth, flavorful soup. The balance of fresh herbs and warming spices like nutmeg enhances the natural sweetness of the squash, making it a nourishing and delicious dish ideal for fall and winter.
Ingredients
Base Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ⅔ cup chopped shallot (about 2-3 shallots)
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh sage leaves
Vegetables & Broth
- 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)
- 2 – 2½ cups low sodium vegetable broth (2 cups for 6 cups squash or 2½ cups for 8 cups squash)
Seasonings
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Scant ⅛ teaspoon ground nutmeg
Instructions
- Heat fat and soften shallots: Heat the butter and olive oil together in a Dutch oven or large heavy pot over medium heat until melted. Add the chopped shallots and cook, stirring occasionally, until softened, about 2-3 minutes.
- Add garlic and sage: Stir in the minced garlic and chopped fresh sage leaves. Cook, stirring continuously, for 30 seconds to release their fragrance without burning.
- Add broth and stir: Pour in the low sodium vegetable broth and stir to combine the flavors.
- Add vegetables and seasoning: Add the thinly sliced carrot, chopped butternut squash, salt, black pepper, and a scant ⅛ teaspoon of ground nutmeg. Stir everything together well.
- Simmer the soup: Bring the mixture to a simmer over medium heat, then reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid and cook for about 20 minutes, or until the squash and carrots are tender when pierced with a fork.
- Puree the soup: Remove the pot from heat. Use an immersion blender directly in the pot to puree the soup until smooth, or carefully transfer the soup in batches to a countertop blender. Puree until smooth and creamy.
- Adjust seasoning and serve: Taste the soup and add more salt and/or pepper if needed. Serve hot for a comforting meal.
Notes
- Use low sodium vegetable broth to control saltiness and enhance the natural flavors.
- Peeling and seeding the butternut squash before chopping ensures a smooth texture without stringy bits.
- For a richer flavor, you can substitute vegetable broth with chicken broth if not vegetarian.
- If you prefer a thinner soup, add more broth to reach desired consistency before blending.
- Garnish with a drizzle of olive oil or a sprinkle of toasted pumpkin seeds for texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
