The Creamiest Butternut Squash Soup
A pot of the creamiest butternut squash soup in my prized Le Creuset Dutch oven.
Last Christmas I received a stunning Le Creuset Dutch oven, and it’s been my favorite cooking vessel ever since. On Christmas morning, I unwrapped the signature bright-orange Le Creuset box, and a few past moments seemed to flash before my eyes—me trying to braise short ribs in a stainless steel pan, me trying not to spill chili out of a small pot as I mixed it and me attempting to make this butternut squash soup in batches in my too-small pot. As soon as I unwrapped my gift, I knew those days were gone.
And while I might sound dramatic, I’m not trying to be when I say that this (quite pricey) Dutch oven is so much more than just a pot. It’s a sturdy companion for almost any recipe I dream up. I often turn to it for braising, slow-cooking, baking sourdough bread and making soup.
Just this past weekend, I charmed my friends by making them this creamy, cinnamon-y butternut squash soup. And the best part? When the soup is done and my kitchen is filled a delicious aroma, I can take the Dutch oven off the stove and plop it in the middle of the table with a ladle so everyone can serve themselves.
Whether you have a Dutch oven or not, this soup is sure to be one of your autumn/winter favorites. It’s earthy and bright, creamy and comforting. And while the texture really is creamy and delightful, one of my favorite things about this soup is that there’s absolutely no heavy cream involved.
Active Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients:
2 tablespoons olive oil
1 medium yellow onion, sliced
1 butternut squash (~ 3 pounds), peeled, roughly cubed
3 cloves garlic, roughly chopped
2 tablespoons fresh sage leaves, roughly chopped
2 sprigs fresh rosemary, roughly chopped
1 tablespoon fresh ginger, grated
3 cups vegetable broth, plus more depending on desired consistency
1 teaspoon ground cinnamon
Sea salt and freshly ground black pepper
Optional: pumpkin seeds and fresh parsley for topping
Directions:
Step 1: Add olive oil to a pot over medium heat, and allow it to heat up. Meanwhile, roughly slice the onion. Once the oil is glistening, add the onion to the pot and season with salt and pepper. Allow it to cook for a few minutes, stirring occasionally, until the onion softens and becomes translucent.
Step 2: While the onion is cooking, peel and cube the butternut squash. Once the onions have softened, add the butternut squash to the pot. Allow everything to cook for 8-10 minutes, stirring occasionally, until the squash slightly begins to soften.
Step 3: Meanwhile, chop the garlic, sage and rosemary, then grate the ginger. After the butternut squash has slightly softened, add the seasonings to the pot.
Step 4: For about 1 minute, stir constantly so the squash and onions are evenly coated in the seasonings. After everything is coated and there is a delicious aroma, add 3 cups of vegetable broth to the pot. Bring the soup to a boil.
Step 5: Once boiling, cover the pot, turn the heat down to low and allow the soup to simmer for 25-30 minutes, or until the butternut squash is soft.
Step 6: With the heat still on low, stir the cinnamon in to the soup, and allow it to simmer for another minute.
Step 7: Turn the heat off and use an immersion blender to blend the soup. (Alternatively, you can wait until the soup cools to room temperature and pour everything into a blender and blend). Add in additional broth for a thinner consistency (I added in an additional 1/2 cup as I was blending).
Step 8: Top with pumpkin seeds and fresh parsley, if desired. Enjoy!
