Fresh Herb Butternut Squash Soup

Fresh Herb Butternut Squash Soup


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Take advantage of seasonal produce with this simple soup recipe. Enjoy a creamy herb and butternut squash soup with extra cream swirls and perhaps a garnish of toasted seeds.

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Time needed

40 min cooking

Serving Size / Yield

4-6 servings


  • 2 T. butter
  • 1 leek, diced
  • 4 lb. butternut squash, peeled and cubed
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 2 sprigs rosemary
  • Dash nutmeg
  • 3 T. dry sherry
  • 3 C. vegetable stock
  • 1 C. milk
  • 2 T. heavy cream, more for garnish

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In a large pot, melt butter and cook leeks for about 5 minutes to sweat. Add in butternut squash, garlic, salt, and pepper; stir and cook for another 5 minutes. Add sherry, cook a few minutes until reduced, and pour in vegetable stock, nutmeg, and rosemary. Bring to a boil, reduce heat, and simmer for 20 minutes until squash is tender. Stir in milk and cream, use an immersion blender to blend until creamy, and season once more to taste. Remove rosemary sprigs, ladle into bowls, and garnish with a swirl of cream.

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