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Butternut Squash Soup
You can substitute Kabocha or Pumpkin in this recipe.
What you need
- 1 small butternut squash, peeled, seeds removed and cut into approximately
1-2 inch cubes
- Olive Oil
- 1 medium onion, peeled and chopped
- 2 cloves garlic, chopped
- 2 sprigs sage leaves (about 8-10 leaves)
- 2 teaspoons - 1 tablespoon smoked paprika
- 4 cups chicken broth
- 1 tsp kosher salt
How to make it
- Add olive oil to a hot pan
- Add butternut squash cubes and salt - cook until browned
- Turn pieces and brown on reverse side
- Add onion and cook until slightly wilted
- Add paprika, garlic and sage and stir - cook 1-2 minutes
- Add broth and stir
- Simmer until squash is very tender
- Remove from heat and strain solids from liquid
- Return broth to pan and place solids into a food processor
- Process until smooth
- Add pureed mixture to broth and stir
- 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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