Spicy Vegetable Broth with Caramelized Butternut Sq

Name: Spicy Vegetable Broth with Caramelized Butternut Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbs. olive oil; 1 medium onion, diced (⅔ cup); 3 cloves garlic, chopped; 2 cups dry sherry; 9 cups low-sodium vegetable broth; 2 bay leaves; 2 tsp. roughly chopped fresh thyme; 1 tsp. roughly chopped fresh sage; 1 tsp. roughly chopped marjoram; 1 to 2 tsp. chile sauce or to taste; 1 medium butternut squash, peeled and diced (about 4 to 5 cups); 1 Tbs. brown sugar; 1/2 cup creme fraiche; Fresh sage leaves for garnish

Servings: persons

3 Tbs. olive oil
1 medium onion, diced (⅔ cup)
3 cloves garlic, chopped
2 cups dry sherry
9 cups low-sodium vegetable broth
2 bay leaves
2 tsp. roughly chopped fresh thyme
1 tsp. roughly chopped fresh sage
1 tsp. roughly chopped marjoram
1 to 2 tsp. chile sauce or to taste
1 medium butternut squash, peeled and diced (about 4 to 5 cups)
1 Tbs. brown sugar
1/2 cup creme fraiche
Fresh sage leaves for garnish

1
In large pot, heat 1 tablespoon oil over medium-high heat.
2
Add onion and garlic and cook, stirring often, about 2 minutes.
3
Add sherry and cook over high heat until about 1/4 cup of liquid remains, 8 to 9 minutes.
4
Add broth, bay leaves and chopped herbs.
5
Reduce heat to medium and cook, stirring occasionally, 30 minutes.
6
Season with chile sauce and salt and pepper to taste.
7
Strain soup through fine-mesh seive, return to pan and set aside.
8
In large skillet, heat remaining 2 tablespoons oil over medium-high heat.
9
Add butternut squash and cook, without stirring, until brown, 3 to 4 minutes.
10
Add brown sugar and toss to coat.
11
Season with salt and pepper to taste and remove from heat.
12
Return broth to a boil and add squash.
13
Reduce heat and simmer until squash is tender, about 5 minutes.
14
Ladle soup into serving bowls.
15
Drizzle with creme fraiche and garnish with sage leaves.
16
Serve hot.

948

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 Tbs. olive oil, 1 medium onion, diced (⅔ cup), 3 cloves garlic, chopped, 2 cups dry sherry, and more.

Yes, Spicy Vegetable Broth with Caramelized Butternut Squash 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.

That's it — enjoy your meal!

Spicy Vegetable Broth with Caramelized Butternut Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions