This Trader Joe’s Butternut Squash Soup is a creamy and easy recipe, which is made with butternut squash and fresh sage. It’s the ultimate comfort food, ready in about 50 minutes.
Jump to RecipeTrader Joe’s Butternut Squash Soup Ingredients
- 3 tablespoons unsalted butter or olive oil
- 1 large yellow onion, diced (about 1 3/4 cups)
- 2 medium carrots, peeled and diced (about 1 cup)
- 4 cloves garlic, crushed and peeled
- 1 large (about 3-pound) butternut squash, peeled, seeded, and cut into 1-inch chunks (about 8 cups)
- 1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups)
- 2 teaspoons finely chopped fresh sage, thyme, or rosemary leaves
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, plus more as needed
- Freshly ground black pepper
- Heavy cream, crème fraîche, or coconut cream, for drizzling (optional)
How To Make Trader Joe’s Butternut Squash Soup
- Sauté the vegetables: Melt the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, carrots, and garlic. Cook, stirring occasionally, for about 8 minutes, until the vegetables have softened and are lightly browned in spots.
- Simmer the soup: Stir in the chopped butternut squash, the broth, fresh sage, smoked paprika, and ½ teaspoon of kosher salt. Bring the mixture to a boil.
- Cook until tender: Reduce the heat to maintain a simmer. Partially cover the pot and cook for 20 to 30 minutes, until the squash is very tender and starting to fall apart.
- Blend and serve: Turn off the heat. Use an immersion blender to blend the soup directly in the pot until it is creamy and smooth. Taste and season with more salt and black pepper as needed. Serve hot, drizzled with heavy cream and garnished with more fresh sage if desired.
Recipe Tips
- How to get the smoothest soup? For a truly velvety texture, use an immersion blender and blend for a full minute or two. If using a regular blender, work in batches and be sure to vent the lid to allow steam to escape for safety.
- Can I use frozen butternut squash? Yes, using pre-chopped frozen butternut squash is a great time-saver. You can add it directly to the pot from frozen and may be able to reduce the simmering time by 5-10 minutes.
- How to make it vegan? To make this soup vegan, simply use olive oil or a plant-based butter instead of regular butter, and ensure you are using vegetable broth. Serve with a drizzle of coconut cream.
- How to add more flavor? For an even deeper, sweeter flavor, you can roast the chopped butternut squash in the oven at 400°F for 20-25 minutes until tender and slightly caramelized before adding it to the soup pot.
What To Serve With Butternut Squash Soup
This creamy and comforting soup is a wonderful meal on its own, but it’s even better with a side.
- A slice of warm, crusty bread with butter
- A simple grilled cheese sandwich
- A sprinkle of roasted pumpkin seeds (pepitas) for crunch
- A simple green salad with a vinaigrette
How To Store Butternut Squash Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day.
- Freeze: This soup freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Butternut Squash Soup Nutrition Facts
- Serving Size: 1 serving
- Calories: 250 kcal
- Fat: 12g
- Carbohydrates: 35g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, for the smoothest, most velvety texture, it is best to peel the tough outer skin of the butternut squash before chopping and cooking it.
Yes. You can add all the ingredients (except the cream for garnish) to a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the squash is very tender. Blend the soup before serving.
No, as written, this soup is sweet and savory with warm spices. The smoked paprika adds a smoky note, not heat. If you’d like a spicier soup, you could add a pinch of cayenne pepper.
Try More Recipes:
- Trader Joe’s Autumn Harvest Soup Recipe
- Trader Joe’s Tomato Dumpling Soup Recipe
- Trader Joe’s Vegan Soup Recipe
Trader Joe’s Butternut Squash Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings15
minutes40
minutes250
kcalA creamy, velvety, and comforting soup packed with the sweet flavor of butternut squash and savory fresh herbs.
Ingredients
3 tbsp unsalted butter or olive oil
1 large yellow onion, diced
2 medium carrots, diced
4 cloves garlic, crushed
1 large (3-lb) butternut squash, peeled and chopped
4 cups low-sodium vegetable or chicken broth
2 tsp fresh sage, thyme, or rosemary
½ tsp smoked paprika
Salt and pepper
Heavy cream, for serving
Directions
- In a large pot, melt butter and sauté the onion, carrots, and garlic for about 8 minutes until softened.
- Stir in the chopped butternut squash, broth, fresh herbs, smoked paprika, and ½ tsp of salt.
- Bring to a boil, then reduce heat, partially cover, and simmer for 20-30 minutes until the squash is very tender.
- Use an immersion blender to puree the soup until completely smooth.
- Season with salt and pepper to taste.
- Serve hot, drizzled with a little heavy cream and garnished with more fresh herbs.
Notes
- An immersion blender is the safest and easiest way to puree the hot soup.
- For the best flavor, use fresh herbs like sage or thyme.
- This soup is a fantastic make-ahead meal, as its flavor deepens overnight.
- For a fully vegan soup, ensure you use olive oil/plant-based butter and vegetable stock.
