Creator
Rachel Zierzow
Creator Note
Sweet, savory, and wonderfully creamy, this butternut squash soup highlights the comforting flavors of fall with just a handful of ingredients. Fresh rosemary brings balance and depth to the natural sweetness of the squash, while slow-cooked aromatics add gentle richness. It’s a simple, nourishing starter that feels right at home on a cozy Thanksgiving table.
Menu Category
Soups
Dietary Tags
Dairy-FreeGluten-FreeVeganNut-FreeSoy-Free
Cooking Time
Active time: 30 min • Total time: 65 min
Serving Size
4 bowls or 6 cups
# of Servings
4-6
Special Equipment
• 4-quart soup pot • Blender (e.g., Vitamix) or immersion blender
Ingredients
- 5 cups butternut squash, peeled, seeded, and cubed
- 1 cup yellow or sweet onion, finely diced
- ½ cup carrot, finely diced
- ½ cup celery, finely diced
- 1 Tbsp extra-virgin olive oil
- Sea salt, to taste
- 1 tsp fresh rosemary, minced
- 3 cups water or light vegetable broth (plus more for thinning)
- 5 fresh basil leaves, thinly sliced (optional, for garnish)
- ¼ cup pepitas or pecan pieces, toasted
Instructions
- Chop veggies (15 min)
- Peel and cube the butternut squash (about 5 cups).
- Dice the onion, carrot, and celery.
- Sauté onion (5 min)
- Heat 4-quart soup pot over medium heat for a few minutes.
- Add olive oil, onion, and a pinch of sea salt. Sauté for about a minute.
- Caramelize with carrots & celery (15 min)
- Add carrot and celery and another pinch of sea salt.
- Turn heat down a bit and sauté for 15 minutes, or until vegetables start to caramelize.
- Simmer with butternut (~25 min)
- Add butternut squash and rosemary and stir to coat with onion mixture.
- Add enough water or vegetable stock to barely cover the squash (about 3 cups). Cover and bring to a boil.
- Turn heat to low and cover. Simmer until squash is soft, about 10-15 minutes.
- Puree (5 min)
- Use an immersion blender (or transfer carefully to a countertop blender) to puree the soup.
- If soup is too thick, add a little more water or vegetable stock.
- Season to taste with sea salt.
- Garnish & serve Serve in bowls and garnish with fresh basil (if using) and toasted pumpkin seeds.
Serving & Storage Suggestions
- Ideal Temp: Warm
- Leftovers: Cool to room temperature, then refrigerate in covered glass jar or container. Enjoy within 3-5 days.
- Surplus Ingredients: Extra roasted squash can be tossed into salads or risotto.
- Complementary Menu Ideas: Pairs beautifully with wild rice pilaf & a crisp green salad.
Did you make this?
Tag @centraltexasthanksgiving and @cookloveheal on Instagram!