Go Back Email Link
–+ servings
Marry me butternut squash soup topped with pepitas and parsley in a white bowl with a silver spoon.

Marry Me Butternut Squash Soup

This wonderfully rich and creamy butternut squash soup combines winter squash with sun-dried tomatoes and heavy cream for a superb soup!
No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 servings
Author: Emily Wilson

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.
    Roasted butternut squash chunks on a parchment lined sheet pan.
  • 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.
    Onions and garlic being cooked in a pot.
  • 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.
    Spices and onions being cooked in a pot.
  • Deglaze the pan with a little of the vegetable stock.
    Onions and spices being deglazed in a pot.
  • Add the rest of the stock and the roasted butternut squash, sun-dried tomatoes, and heavy cream.
    Cream, stock, butternut squash, spices, and sun-dried tomatoes in a silver pot.
  • Bring the soup to a low bowl and then reduce to a simmer. Let simmer for 10 minutes, stirring occasionally.
    Butternut squash chunks, cream, stock, onions, and sun-dried tomatoes in a silver pot.
  • Using an immersion blender or a high-speed blender, blend the soup until it is fully pureed and a smooth texture.
    An immersion blender in a pot of butternut squash soup.
  • Serve with optional pumpkin seeds, chopped parsley, and a sprinkle of parmesan.
    Marry me butternut squash soup topped with pepitas and parsley in a white bowl with a spoon.

Notes

Refrigerate - for up to 4 days in an airtight container.
Freeze - for up to 3 months in a freezer-safe bag or container.
Reheat - in the microwave in 1 minute increments or over medium heat on the stovetop.

Nutrition

Serving: 1g | Calories: 308kcal | Carbohydrates: 37g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 1900mg | Potassium: 1225mg | Fiber: 6g | Sugar: 13g | Vitamin A: 21117IU | Vitamin C: 48mg | Calcium: 141mg | Iron: 3mg