Butternut Squash Soup

butternut squash soup on a table

Because it’s too cold outside. And we could all use more soup in our lives. This butternut squash soup is simple, tasty, and makes you feel so fancy. I love a good soup for the season. When it gets chilly outside there is just nothing I love more than making warm tea or chili or soup. Just makes me feel like the all is right in the world.

For this recipe I recommend you try Imperfect Foods out for this recipe and use my code linked here for $10 off your first box! It’s a soup, so your produce really doesn’t have to be the prettiest anyways!

Ingredients for Butternut Squash Soup:

  • 4 Tbsp butter (more as needed)
  • 10 pieces of sage
  • 12 oz butternut squash, cubed (one precut bag from Trader Joe’s)
  • 1 white onion, peeled and diced
  • 1 pear, peeled and diced
  • 3 1/2 vegetable broth
  • salt and pepper to taste
  • roasted sage to top

How to make soup:

1) In a large 5-6 qt sauté pan melt butter with sage. Brown butter, Then add squash and onion. Cook until squash is tender. Then add in the pears. Cook for 2 minutes, stirring continuously.

2) Add broth into pan and heat. Once heated pour all heated ingredients into a blender or processor. Blend until smooth. Add salt and pepper to taste.

3) Pour soup into bowls and top with roasted sage. Enjoy!

Other Soups and Salads to Try:

butternut squash soup close up
butternut squash soup
butternut squash soup on a table

Butternut Squash Soup

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Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Author: Amanda Wilens

Ingredients

  • 4 Tbsp unsalted butter more as needed
  • 10 leaves sage
  • 12 ounces butternut squash peeled and cubed
  • 1 white onion peeled and diced
  • 1 pear peeled and diced
  • 3 1/2 cups vegetable broth
  • salt and pepper to taste
  • roasted sage to top

Instructions

  • In a large 5-6 qt sauté pan melt butter with sage. Brown butter, Then add squash and onion. Cook until squash is tender. Then add in the pears. Cook for 2 minutes, stirring continuously.
  • Add broth into pan and heat. Once heated pour all heated ingredients into a blender or processor. Blend until smooth. Add salt and pepper to taste.
  • Pour soup into bowls and top with roasted sage. Enjoy!

Notes

– Squash: You could swap this with another type of squash as well. 
– Pear: You can swap this for an apple. You do want something that adds a little bit of acidity, so a green apple would be a good swap. 

Nutrition

Calories: 187kcal | Carbohydrates: 22g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 829mg | Potassium: 391mg | Fiber: 4g | Sugar: 9g | Vitamin A: 9833IU | Vitamin C: 22mg | Calcium: 55mg | Iron: 1mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes