Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post may contain affiliate links.
Butternut squash soup is one of my favorite soups, so hearty, rich, and delicious. It’s perfect for these cold, rainy nights.
I love the richness and depth of flavor from roasted and sautéed vegetables and how it all comes together in this hearty puréed warm bowl of delicious goodness.
I cook everything in my Dutch oven then purée with an emersion blender (amazon referral link for the one I use). It is really easy to purée right in the pot, but if you don’t have an emersion blender, you could transfer in batches to a blender. Either way, this soup is delicious. I make it kind of thick and then swirl in some cream for extra richness and to thin it a little. You could also thin it with broth if you like.
Butternut Squash Soup
7-8 cups butternut squash, peeled, seeded, and diced
1 onion, diced
1 stalk celery, diced
1 carrot, diced
1 clove garlic, minced
1 T. butter
2 T. olive oil (separated)
Splash cooking Sherry (optional)
4 cups vegetable broth (or more to thin)
1 tsp. dried thyme
1/2 tsp. rubbed sage
1/2 tsp. sea salt
1/2 tsp. fresh ground pepper
Splash balsamic vinegar
Heavy or whipping cream to garnish
1. Preheat the oven to 425 degrees F.
2. In a 9 X 13" pan toss diced squash in 1 T. olive oil. Salt and pepper with some fresh ground salt and pepper and roast for 25 minutes. This is a little extra salt and pepper in addition to the amounts in the ingredient list to add another layer of flavor.
3. Meanwhile, heat butter and 1 T. olive oil in Dutch oven (amazon referral link for the one I use) over medium/medium high heat. Sauté onion, celery, carrot, and garlic in the oil and butter until onion is golden. Add a splash of cooking sherry to deglaze the pan (optional).
4. Add broth and seasonings to the pot. When squash is done roasting add it to the pot.
5. Summer about 25 minutes or until squash is tender. Add a splash of balsamic vinegar.
6. Remove from the heat and use an emersion blender to purée the soup. If you do not have one, you can blend the soup in a blender in parts until it is all blended.
7. Pour into bowls and swirl in fresh cream to serve.
Pin on Pinterest
Yum on Yummly to easily save this recipe.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned work at home Mom blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.Opt Out of Cookies
Most Popular Posts
Crispy Salt & Pepper Beef
Low Carb Slow Cooker Venison Stew