Butternut Squash Soup

Butternut Squash Soup

Ready in 45 minutes
58 review(s) averaging 4.5. 88% would make again

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A creamy soup of butternut squash with butter-fried sage.

"This is a great recipe. It is simple and allows for the cook to experiment with tiny additions without completely worrying about the overall recipe (because it is so simple). I recommend using yams/sweet potato instead of regular potatoes. Or, a slight variation I have made includes the addition of a teaspoon of curry powder."

- CristianP

Ingredients

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3 tablespoon Butter
2 small Onions; chopped
1 medium Potato; (1/2 pound)
1 pound Butternut squash; cubed
2 cups Chicken broth
1 teaspoon Paprika
Salt and pepper
1/2 cup heavy cream; (optional)
Sage leaves; for garnish
1 tablespoon Butter; to fry sage

Original recipe makes 4

Servings  

Preparation

1. Melt the 3 tablespoons butter in a large pot. Add chopped onions and sautee for a few minutes, stirring occasionally, until soft and translucent.

2. Add potatoes, squash, paprika and broth. Bring to a boil and then turn down, cover, and simmer for 30 minutes or until tender.

3. Remove soup from the heat. If you prefer a thicker soup, remove and reserve about 1 cup of liquid from the pot. Puree the soup with a hand blender or upright blender until smooth. Add reserved liquid to thin soup if desired.

4. Add the cream and stir. Return soup to heat and warm over medium heat, do not boil rapidly. Salt and pepper to taste.

5. Put 1 tablespoon butter in a pan and fry sage over medium-high to high heat until leaves are crisp and the butter is browned. Garnish the soup bowls with sage leaves and if desired, sprinkle soups decoratively with the browned sage butter.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 268 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Butternut Squash Soup All 58 reviews

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Delicious
tiffanyhernandez 7 months ago
This turned out great. I decided to caramelize the onions which took about 30 min--this really added a sweetness and extra flavor. I used a 1.5 lb squash and a sweet potato which required 4 cups of broth to cover. I also skipped the sage part and just added a dash or two of dried.
Fergcx1 7 months ago
Amazing as is! Used sage powder instead. Was just as good on day 4
PaulHomeChef 8 months ago
Great soup for a rainy day!
Valerie411 9 months ago
Great tasting cream based soup. Excellent autumn tide fair.
agnewman85 9 months ago
elaineg1113 9 months ago
agneslewicki 10 months ago
binarydandy 12 months ago
This recipe is really excellent. I skip the sage. I don't worry about using only a lb of squash. I just get a avg size squash and use the whole thing. Just use more broth (enough to just cover squash. Love that I didn't have to roast the squash first. Definitely doable on a weekender. Takes about 45
Cooks4two 1 year ago
Tasted great! We took out the sage part and just sprinkled dry sage. Recommend serving with warm French bread.
frantzrt 1 year ago
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