This delicious marry me butternut squash soup is perfect for a chilly day! This wonderfully flavorful soup takes some time to roast, but the hands-on time is fairly minimal.
If you love marry me recipes, try my Marry Me Butter Beans and Marry Me White Bean Soup as well!
Marry Me Squash Soup Features
- A hearty soup perfect for fall or winter when butternut squash is at its peak!
- While the soup has classic 'marry me' flavors with sun-dried tomatoes, heavy cream, and parmesan it's not an overly heavy dish.
- Serves 4 as a main course or 6 if you'd like to serve it with a sandwich.
Squash Soup Ingredients
- Butternut Squash - the star of the show, this delicious winter squash can take a few minutes to peel but using fresh squash is worth it!
- Sun-dried Tomatoes - add the classic 'marry me' flavor to the dish! I highly suggest using sun-dried tomatoes in oil for the best flavor.
- Vegetable Stock - I like to use a vegetable bouillon paste (mush easier and cheaper than using boxed stock).
- Aromatics - you'll use both a yellow onion and fresh garlic to add allium flavor to the dish.
- Seasonings - salt, pepper, paprika, and dried thyme add excellent flavor to the soup.
- Heavy Cream - just a little cream goes a long way to adding wonderful richness and creaminess to the soup.
- Toppings - I recommend sprinkling grated parmesan cheese, pepitas, and chopped parsley on the soup before serving.
See the recipe card for quantities.
Marry Me Soup FAQs
Yes, you can use one can of pumpkin puree or butternut squash puree instead of the roasted butternut squash to make this soup.
Yes, butternut squash soup freezes well. If freezer in a regular freezer, I suggest saving it no longer than 3 months. It will last for 6 months in a deep freeze. Allow the soup to defrost in the refrigerator for 24 hours and then reheat in a microwave or on the stovetop.
You can substitute the heavy cream for coconut cream or parmesan cheese. I wouldn't suggest omitting it and not replacing it.
If you try this winter squash soup recipe, leave a comment and a star rating below!
Marry Me Butternut Squash Soup
Ingredients
- 1 medium butternut squash
- 2 tablespoons olive oil divided
- 2 teaspoons sea salt divided
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon ground pepper
- 3 cups vegetable broth
- ½ cup sun-dried tomatoes roughly chopped
- ½ cup heavy cream
- Optional for topping - pumpkin seeds parsley, and grated parmesan
Instructions
- Preheat oven to 400 degrees.
- Cut the end off the squash, peel the skin, and then chop into 1-inch pieces. Toss with 1 tablespoon of olive oil and 1 teaspoon sea salt. Spread out on a parchment or silpat-lined baking sheet and roast in the oven for 25 minutes.
- Add the remaining tablespoon of olive oil to a large pot. Heat over medium-high heat on the stove. When the oil is hot, add the onions and sauté for 5 minutes, or until translucent. Stirring occasionally. Add the garlic and stir for 30 seconds.
- Add all the remaining teaspoon of salt, paprika, dried thyme, and pepper to the pot and stir to coat all the vegetables. Allow the spices to heat for 30 seconds.
- Deglaze the pan with a little of the vegetable stock.
- Add the rest of the stock and the roasted butternut squash, sun-dried tomatoes, and heavy cream.
- Bring the soup to a low bowl and then reduce to a simmer. Let simmer for 10 minutes, stirring occasionally.
- Using an immersion blender or a high-speed blender, blend the soup until it is fully pureed and a smooth texture.
- Serve with optional pumpkin seeds, chopped parsley, and a sprinkle of parmesan.
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