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Butternut Squash Soup

You can substitute Kabocha or Pumpkin in this recipe.

What you need

  1. 1 small butternut squash, peeled, seeds removed and cut into approximately 1-2 inch cubes
  2. Olive Oil
  3. 1 medium onion, peeled and chopped
  4. 2 cloves garlic, chopped
  5. 2 sprigs sage leaves (about 8-10 leaves)
  6. 2 teaspoons - 1 tablespoon smoked paprika
  7. 4 cups chicken broth
  8. 1 tsp kosher salt

How to make it

  1. Add olive oil to a hot pan
  2. Add butternut squash cubes and salt - cook until browned
  3. Turn pieces and brown on reverse side
  4. Add onion and cook until slightly wilted
  5. Add paprika, garlic and sage and stir - cook 1-2 minutes
  6. Add broth and stir
  7. Simmer until squash is very tender
  8. Remove from heat and strain solids from liquid
  9. Return broth to pan and place solids into a food processor
  10. Process until smooth
  11. Add pureed mixture to broth and stir
  12. Heat to desired serving temperature

This is delicious as is, but you could also serve with some yogurt or sour cream and chopped chives

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