Yields: 4-6 servings
Prep Time: 15-20 minutes
Cook Time: 35-45 minutes
Ingredients:
- 1 large butternut squash (about 3 pounds), peeled, seeded, and chopped into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon ground sage
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 4 cups vegetable broth (or chicken broth if not making a vegetarian version)
- 1/2 cup heavy cream (or full-fat coconut milk for a dairy-free option)
- Salt and freshly ground black pepper to taste
Equipment
- Large stockpot or Dutch oven
- Baking Sheet (if roasting)
- Immersion blender or traditional blender
Instructions:
Choose Your Cooking Method:
Roasting (for deeper flavor):
- Preheat oven to 400°F (200°C).
- Toss butternut squash with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread out on a baking sheet.
- Roast for 25-30 minutes or until tender and slightly caramelized on the edges.
Sautéing (for a quicker method):
- You’ll use the stockpot for everything in this method.
Make Your Base:
Sauté the Aromatics:
- Heat the remaining tablespoon of olive oil in the stockpot over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic, thyme, sage, nutmeg, and cinnamon. Cook for 1 minute more, until fragrant.
Add Squash and Broth
- If roasting: Add roasted squash to the pot.
- If sautéing: Add the raw butternut squash to the pot.
- Pour in the vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until squash is very tender.
Blend and Season:
- Remove from heat. Carefully blend the soup until completely smooth. You can use:
- Immersion blender: Blend directly in the pot.
- Traditional blender: Work in batches, being VERY careful as hot liquid can cause the lid to explode.
- Stir in cream (or coconut milk) and season generously with salt and pepper. Taste and adjust seasonings as needed.
Optional Garnishes:
- A dollop of sour cream or crème fraîche
- Drizzle of olive oil
- Toasted pumpkin seeds (pepitas)
- Chopped fresh herbs like parsley or chives
- Crumbled bacon or crispy sage leaves
Tips:
- If you find the soup too thick, add additional broth or water to reach your desired consistency.
- A pinch of cayenne pepper can add a touch of heat.
- For a vegan version, use full-fat coconut milk and replace honey with maple syrup if desired.
Enjoy your delicious and comforting butternut squash soup!
