Williams Sonoma Butternut Squash Soup
Experience the cozy comfort of fall with Williams Sonoma Butternut Squash Soup, a creamy and flavorful dish that’s perfect for chilly days. This hearty recipe features roasted butternut squash, which enhances its natural sweetness and infuses the soup with a deep, caramelized flavor. A sautéed base of yellow onion and garlic builds a rich, aromatic foundation, while a splash of heavy cream adds velvety smoothness. Seasoned with a hint of nutmeg and finished with fresh sage leaves and optional crunchy pumpkin seed garnish, this soup is as visually stunning as it is delicious. Ready in just an hour, this easy-to-make, gluten-free recipe is perfect as an elegant starter or a satisfying main dish. Whether you’re serving it for a holiday gathering or a weeknight dinner, this butternut squash soup promises to deliver warmth and comfort in every spoonful.
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Recipe Information
Ingredients
- 2 pounds Butternut squash
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 cloves Garlic
- 4 cups Vegetable stock
- 0.5 cups Heavy cream
- 0.25 teaspoons Nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 pieces Fresh sage leaves
- 2 tablespoons Pumpkin seeds (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Peel and cube the butternut squash into 1-inch chunks. Spread the squash on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 25-30 minutes, or until tender and lightly caramelized.
While the squash is roasting, dice the yellow onion and mince the garlic cloves.
In a large pot over medium heat, warm the remaining 1 tablespoon of olive oil. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
Add the minced garlic and sauté for 1 minute, stirring frequently to avoid burning.
Add the roasted butternut squash to the pot along with the vegetable stock. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 15 minutes to meld the flavors.
Using an immersion blender, purée the soup in the pot until smooth. Alternatively, transfer the soup to a blender in batches and purée, then return it to the pot.
Stir in the heavy cream, nutmeg, salt, and black pepper. Adjust the seasoning to taste.
Let the soup warm over low heat for an additional 5 minutes, stirring occasionally.
Ladle the soup into bowls, garnish with fresh sage leaves and pumpkin seeds if desired, and serve warm.
Nutrition Facts
Calories |
1549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4685 mg | 204% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 38.6 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4690 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
