Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 onion, thinly sliced; 4 cloves garlic, smashed; 2 fresh sage leaves; 2 teaspoons kosher salt; Freshly ground black pepper; 2 medium canned plum tomatoes; 1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and diced; 4 cups low-sodium chicken broth or water; 1 teaspoon balsamic vinegar; 2 tablespoons freshly grated Parmesan, optional

Servings: persons

3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
4 cloves garlic, smashed
2 fresh sage leaves
2 teaspoons kosher salt
Freshly ground black pepper
2 medium canned plum tomatoes
1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and diced
4 cups low-sodium chicken broth or water
1 teaspoon balsamic vinegar
2 tablespoons freshly grated Parmesan, optional

1
Heat the olive oil in a soup pot over medium heat.
2
Add the onion, garlic, sage, 1 teaspoon of the salt and season with pepper, to taste.
3
Cook, covered, stirring occasionally, until soft and fragrant, about 15 minutes.
4
Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the tomatoes break up and the onions brown slightly, about 7 minutes.
5
Add the squash and the remaining teaspoon salt, and continue to cook, stirring occasionally, until the squash is tender, about 12 minutes.
6
Add the broth, bring to a simmer, and cook, uncovered, until the vegetables tender, about 20 minutes.
7
Set aside to cool slightly.
8
Working in batches, puree the soup in a blender, or with an immersion blender.
9
Return the soup to the pot and reheat over medium heat.
10
Stir in the vinegar.
11
Serve the soup in warm bowls with a touch of parmesan cheese if desired.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 onion, thinly sliced, 4 cloves garlic, smashed, 2 fresh sage leaves, and more.

Yes, Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup

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