Butternut Squash Soup
Butternut Squash Soup
Ingredients
- 1 large butternut squash
- as needed olive oil
- as needed fresh sage leaves
- as needed salt
- as needed black pepper
- 1 white onion, diced
- 3 carrots, diced
- 1 leek, sliced into rounds
- 4 garlic cloves, peeled and smashed
- 4 cups broth
- 1/4 cup butter, cubed
- 2 slices bread, for croutons
- 1 tablespoon fresh ginger, grated
- 1 teaspoon fresh thyme, leaves
- 1 cup heavy cream
- 1/4 cup sour cream or thick yogurt, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Cut the butternut squash in half crosswise. Using a spoon, scoop out the seeds and fibrous parts from both halves. Peel the skin off the squash using a knife. Cut the peeled squash into long strips, then dice them into bite-sized cubes.
⏱️ 10 min
- 3
Place the diced butternut squash on the prepared baking sheet. Drizzle generously with olive oil. Add fresh sage leaves. Season with salt and black pepper. Toss the squash to coat evenly. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
⏱️ 25 min•🌡️ 400
- 4
While the squash roasts, dice the white onion and carrots. Slice the leek into rounds. Peel and smash the garlic cloves.
⏱️ 10 min
- 5
Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil. Add the diced onion, carrots, and sliced leek to the pot. Add the peeled garlic cloves. Season with salt. Sauté the vegetables, stirring occasionally, for 8-10 minutes, until softened and fragrant.
⏱️ 10 min
- 6
Add the roasted butternut squash from the baking sheet into the pot with the sautéed aromatics. Pour in the 4 cups of broth. Stir to combine and bring to a simmer.
⏱️ 5 min
- 7
In a separate small pan, add the cubed butter. Melt the butter over medium heat, stirring occasionally, until it turns golden brown and develops a nutty aroma (brown butter). Pour the brown butter into the simmering soup mixture. Stir the soup.
⏱️ 5 min
- 8
While the soup simmers, prepare the croutons. Slice the bread into small cubes. In a small bowl, grate the fresh ginger and add the fresh thyme leaves. Drizzle with olive oil. Mix the ginger, thyme, and olive oil to create a dressing. Add the diced bread to the bowl with the dressing and toss to coat the bread cubes evenly. Spread the coated bread cubes on a separate baking sheet lined with parchment paper. Bake in the oven (you can use the same oven as the squash if it's still on, or preheat to 375°F/190°C) for 8-10 minutes, or until golden and crispy.
⏱️ 10 min•🌡️ 375
- 9
Carefully transfer the cooked soup mixture (squash, aromatics, broth, and brown butter) into a blender. Secure the lid and blend until the soup is smooth and creamy. Work in batches if necessary.
⏱️ 5 min
- 10
Pour the blended soup back into the pot. Pour in the 1 cup of heavy cream. Season with additional salt and black pepper to taste. Stir to combine and heat through gently over low heat, do not boil.
⏱️ 5 min
- 11
In a small bowl, add the sour cream or thick yogurt. Stir it to smooth it out. Transfer the smoothed cream into a squeeze bottle for easy drizzling (optional, or use a spoon for dolloping).
⏱️ 2 min
- 12
Ladle the hot butternut squash soup into serving bowls. Drizzle with olive oil in a circular pattern. Drizzle with the cream from the squeeze bottle (or dollop with a spoon) in a circular pattern. Top with the prepared croutons and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Butternut Squash Soup
- 1 large butternut squash
- as needed olive oil
- as needed fresh sage leaves
- as needed salt
- as needed black pepper
- 1 white onion, diced
- 3 carrots, diced
- 1 leek, sliced into rounds
- 4 garlic cloves, peeled and smashed
- 4 cups broth
- 1/4 cup butter, cubed
- 2 slices bread, for croutons
- 1 tablespoon fresh ginger, grated
- 1 teaspoon fresh thyme, leaves
- 1 cup heavy cream
- 1/4 cup sour cream or thick yogurt, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Cut the butternut squash in half crosswise. Using a spoon, scoop out the seeds and fibrous parts from both halves. Peel the skin off the squash using a knife. Cut the peeled squash into long strips, then dice them into bite-sized cubes.
⏱️ 10 min - 3
Place the diced butternut squash on the prepared baking sheet. Drizzle generously with olive oil. Add fresh sage leaves. Season with salt and black pepper. Toss the squash to coat evenly. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
⏱️ 25 min•🌡️ 400 - 4
While the squash roasts, dice the white onion and carrots. Slice the leek into rounds. Peel and smash the garlic cloves.
⏱️ 10 min - 5
Heat a large pot or Dutch oven over medium heat. Add a drizzle of olive oil. Add the diced onion, carrots, and sliced leek to the pot. Add the peeled garlic cloves. Season with salt. Sauté the vegetables, stirring occasionally, for 8-10 minutes, until softened and fragrant.
⏱️ 10 min - 6
Add the roasted butternut squash from the baking sheet into the pot with the sautéed aromatics. Pour in the 4 cups of broth. Stir to combine and bring to a simmer.
⏱️ 5 min - 7
In a separate small pan, add the cubed butter. Melt the butter over medium heat, stirring occasionally, until it turns golden brown and develops a nutty aroma (brown butter). Pour the brown butter into the simmering soup mixture. Stir the soup.
⏱️ 5 min - 8
While the soup simmers, prepare the croutons. Slice the bread into small cubes. In a small bowl, grate the fresh ginger and add the fresh thyme leaves. Drizzle with olive oil. Mix the ginger, thyme, and olive oil to create a dressing. Add the diced bread to the bowl with the dressing and toss to coat the bread cubes evenly. Spread the coated bread cubes on a separate baking sheet lined with parchment paper. Bake in the oven (you can use the same oven as the squash if it's still on, or preheat to 375°F/190°C) for 8-10 minutes, or until golden and crispy.
⏱️ 10 min•🌡️ 375 - 9
Carefully transfer the cooked soup mixture (squash, aromatics, broth, and brown butter) into a blender. Secure the lid and blend until the soup is smooth and creamy. Work in batches if necessary.
⏱️ 5 min - 10
Pour the blended soup back into the pot. Pour in the 1 cup of heavy cream. Season with additional salt and black pepper to taste. Stir to combine and heat through gently over low heat, do not boil.
⏱️ 5 min - 11
In a small bowl, add the sour cream or thick yogurt. Stir it to smooth it out. Transfer the smoothed cream into a squeeze bottle for easy drizzling (optional, or use a spoon for dolloping).
⏱️ 2 min - 12
Ladle the hot butternut squash soup into serving bowls. Drizzle with olive oil in a circular pattern. Drizzle with the cream from the squeeze bottle (or dollop with a spoon) in a circular pattern. Top with the prepared croutons and serve immediately.
⏱️ 3 min