Butternut Squash Soup

from kristineskitchenblog.com

This Butternut Squash Soup is smooth, creamy and richly flavored, made with shallots, sage and nutmeg. It's the best fall comfort food and so easy to make.

Prep Time20

Cook Time20

Total Time40

Servings: -5 servings

Calories: 211kcal

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
⅔ cup chopped shallot 2-3 shallots
2 cloves garlic minced
1 tablespoon chopped fresh sage leaves
2 - 2½ cups low sodium vegetable broth use 2 cups broth for 6 cups cubed squash or 2 ½ cups broth for 8 cups cubed squash*
1 large carrot thinly sliced
1 large or 2 small butternut squash about 3 pounds, peeled, seeded and chopped into 1-inch pieces, 6-8 cups chopped
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
scant ⅛ teaspoon ground nutmeg

Instructions

Heat the butter and olive oil in a Dutch oven or other large heavy pot over medium heat. Once melted, add the shallot and cook until softened, stirring occasionally, 2-3 minutes.
Add the garlic and sage and cook, stirring, for 30 seconds.
Pour in the vegetable broth. Stir.
Add the carrot, butternut squash, salt, pepper and nutmeg. Stir.
Bring to a simmer and then reduce the heat to a low simmer. Cover the pot and cook at a low simmer for about 20 minutes, until the squash and carrots are tender.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender to puree. Taste and add more salt and/or pepper if needed. Serve.

Video

Notes

I usually err on the side of adding less broth to start, to ensure that the soup doesn't turn out too thin.
This soup has a creamy texture and flavor as it is. If you want to make it extra creamy you can stir in a little heavy cream, half and half or coconut milk before serving.
Soup can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. If you plan to add cream or half and half to the soup, add it after freezing and thawing.

Nutrition

Nutrition information is only an estimate.