Butternut Squash Soup (with Thyme, Basil & Sage). This is such a savory, creamy, scrumptious soup that takes about 40 minutes to make.
This is my favorite recipe for Butternut Squash Soup. The combination of spices—thyme, basil, and sage—and a little white wine in this soup satisfies my need for comfort food. It’s a good soup for a night like Christmas Eve when we need a quick meal before we go listen to the amazing Mennonite singers at Park View Mennonite Church. The music is delightful. Those Mennonites can sing.
Really, I think any night is a good night for soup, especially this savory, robust soup. We like to eat it with a good green salad and some homemade Dillie Bread (it’s super good). When I make soup, I generally freeze a container or two for another meal. Do you do that?
What You Need
For this recipe, you need a soup pot or Dutch Oven, knives, a cutting board, vegetable steamer, measuring cups and spoons and a good vegetable peeler. You also need an immersion blender, regular blender or food processor to blend the cooked squash and other ingredients to a smooth consistency. I prefer the immersion blender because it’s so easy.
Butternut Squash Soup (Savory) Recipe
Savory Squash Soup
This Butternut Squash Soup is creamy and savory.
- 1 medium Butternut Squash (peeled, seeded and cut into small cubes)
- 1 large onion (chopped)
- 2 cloves garlic (about 1/2 teaspoon minced)
- 2 Tablespoons olive oil
- 1/2 teaspoon dried thyme leaves (or 2 teaspoons fresh time, minced)
- 1/2 teaspoon dried rubbed sage
- 1 teaspoon dried basil (or 2 teaspoons fresh basil, chopped)
- 1 teaspoon salt
- 1 medium white potato (peeled and diced)
- 1/2 cup dry white wine
- 1 cup milk
- 1/4 teaspoon pepper (or to taste)
- 1 cup water
- Peel the squash and remove the seeds.
Cut the squash into cubes and put it in your vegetable steamer.
Peel and cube the potato. Put it in your vegetable steamer.
Steam the squash and potatoes until soft and tender, about 12-15 minutes.
While the squash and potatoes are steaming, heat the oil in your soup pot or Dutch oven over medium heat until it is hot.
Add the onions to the soup pot and sauté them until the onions are transparent (5-10 minutes). Add the garlic and continue cooking for 30 seconds.
Mix in the thyme, basil and sage.
Add the salt and pepper.
Transfer the onion and spice mixture to a food processor and blend until smooth. Return this mixture to the soup pot.
When tender, place the squash and potatoes in the food processor and pulse to purée.
Transfer the squash mixture to the soup pot.
Add the water and milk to the soup pot and continue cooking until the mixture starts to thicken.
Add the wine and continue cooking for a minute or two, stirring to mix, heating gently.
Adjust the seasonings, if necessary, and serve hot.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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