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Butternut Squash Soup


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  • 3 tbs EVOO
  • 1 onion, thinly sliced
  • 4 cloves garlic, smashed
  • 2 fresh sage leaves
  • 2 tsp kosher salt
  • freshly ground black pepper
  • 2 medium canned plum tomatoes
  • 1 medium butternut squash (about 2 lbs), peeled, halved, seeded and diced
  • 4 cups low-sodium chicken broth or water
  • 1 tsp balsamic vinegar
  • 2 tablespoons freshly grated parmesan, optional


Servings 6
Adapted from


Step 1

Heat olive oil in soup pot over medium heat;

Add onion, garlic, sage, 1 tsp salt and season w/pepper to taste;

Cook, covered, stirring occasionally until soft and fragrant (about 15 mins.);

Raise heat to medium high and add tomatoes;

Cook stirring w/wooden spoon until tomatoes break up and onions brown slightly (about 7 mins);

Add squash and remaining tsp salt and cook until squash is tender (about 12 mins);

Add broth, bring to simmer and cook uncovered until
veggies are tender (about 20 mins);

Set aside to cool slightly;

Working in batches, puree soup in blender or w/immersion blender;

Return soup to pot and reheat over medium heat;

Stir in vinegar

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