Butternut Squash Soup Recipe

With the fall season in full swing, there’s no better time to cozy up at home with a delicious bowl of soup. Butternut squash is a quintessential fall vegetable that can be prepared in a myriad of ways. You can cube it, bake it, and transform it into a casserole, add it to a salad, or whip it into risotto.  

For us, there’s one use for butternut squash that transcends the rest: Butternut squash soup. It’s rich, creamy, and bursting with all the beautiful flavors of the season. If you’re looking for the perfect comfort food dish to indulge in during the colder months, look no further than this dreamy butternut squash soup.  

Products You’ll Need: 

For a meal that promises to wow your guests, elevate the look with Michael Aram. Serve your soup with crusty bread in our Butterfly Ginkgo Bread Basket. If you plan on completing the meal with a seasonal side salad, serve it in our Mistletoe Porcelain Serving Bowl. Complete the look with our Butterfly Ginkgo Napkin Ring Set for a simply stunning aesthetic.  

Recipe Notes:  

• Serves 6 people 
• Takes a total of 60 minutes with cooling time 
• Keeps in the fridge for up to 4 days or in the freezer for 2-3 months 

• Recipe inspired by Love and Lemons 

Butternut Squash Soup Ingredients:  

• 2 tablespoons extra-virgin olive oil 

• 1 large yellow onion, chopped 
• ½ teaspoon kosher salt 
• 1 large butternut squash, peeled and cubed 
• 3 garlic cloves, minced 
• 1 tablespoon fresh sage, chopped 

• ½ tablespoon fresh rosemary, finely chopped 
• 3 to 4 cups vegetable broth (or chicken broth) 
• Freshly ground black pepper 
• Optional: Chopped parsley to serve 

Directions: 

• Heat olive oil in a large pot over medium heat. Once hot, add the onion, salt, and a few twists of black pepper. Sauté until onions are translucent, 5 to 7 minutes. 
• Add the butternut squash and cook until it starts to soften, stirring occasionally, for 8 to 10 minutes. 
• Add the garlic, sage, and rosemary. Stir and cook for 30 seconds to 1 minute until fragrant, then add 3 cups of broth.  

• Bring to a boil, then cover and reduce heat to a simmer. Cook for 20 to 30 minutes, until the squash is tender.  
• Let the mixture cool slightly, then pour it into a blender. Work in batches if necessary and blend until smooth. Thin the soup with additional broth if needed. 
• Season to taste and top with chopped fresh parsley, then serve with crusty bread.