There’s a certain kind of day in fall when soup stops being an option and starts feeling like a necessity. The sky is gray, the leaves are blowing across the yard, and after spending a little time outside cleaning up the garden, all I want is something warm simmering on the stove.

That’s when this Butternut Squash Soup really hits the spot. Butternut squash is one of my favorite vegetables for fall cooking because it’s naturally sweet, wonderfully creamy when puréed, and hearty enough to turn a simple bowl of soup into something that feels like a meal.

The secret here is sautéing the squash first with onion, carrot, and garlic. That little bit of browning brings out the squash’s natural sweetness and gives the finished soup a deeper, richer flavor. White wine and vegetable broth add another layer of flavor, while a splash of half-and-half makes everything silky and creamy without overwhelming the vegetables.

If you’ve grown butternut squash in your garden, this is also a wonderful way to enjoy your harvest long after summer has faded. Add a few fresh sage leaves on top, grab a loaf of crusty bread, and you have the kind of simple fall dinner that makes me almost grateful for those chilly evenings.

Almost. I’m still going to miss summer.

Best Butternut Squash Soup

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The trick to capturing the rich flavor of butternut squash is to sauté it first! This soup is ultra cozy and full of other fall flavors like garlic, carrots, and onion.

• Author: Addie Gundry
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4-6 1x
• Category: Soups

Ingredients

• 1 tablespoon olive oil
• 1 large butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 1 onion, diced
• 1 carrot, peeled and chopped
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• 1 cup white wine
• 1 cup low-sodium vegetable broth, plus extra as needed
• 1/2 cup half-and-half, plus extra as needed
• Fresh sage, for garnish (optional)

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Instructions

1. Heat the oil in a large pot over medium heat. Add the squash, onion, carrot, and garlic. Season with salt and sauté until lightly browned and the squash is cooked through, 8 to 10 minutes. Add the wine and simmer until the liquid is reduced by half. Add the broth and simmer for 5 minutes.
2. Remove from the heat and add the half-and-half. Using an immersion blender, purée the soup carefully. Add more half-and-half or vegetable broth if you desire a thinner soup. Season with salt and pepper to taste and serve, garnished with fresh sage, if desired.