Creamy, comforting, and cozy – this Smoky Butternut Squash Soup with Sage and Pimento truly has it all. Whip up a bowl of this quick and easy fall recipe in no time!
Course Main Course, Soup
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 3servings
Author Two Market Girls
Ingredients
1tbspolive oil
1smallcarrotdiced
2small stalkscelerydiced
½white oniondiced
¼cupfresh sageroughly chopped
saltto taste
1lbbutternut squashpeeled and diced
4cupsvegetable broth
1tsppaprika
1tsphot chili powder
1tspsage
½tspcloves
3tbsphot pimento paste
1tspliquid smoke
Instructions
Warm olive oil in a heavy-bottomed Dutch oven over medium-high heat.
Once the olive oil is warm add white onion, celery, carrot, fresh sage, and salt. Stir and sautee for 5 minutes.
Add butternut squash and season with salt. Cook for another 5-7 minutes.
Pour in broth and season with paprika, hot chili powder, sage, cloves, hot pimento paste, and liquid smoke. Stir and cook until the squash is fork tender.
Puree with a hand blender until creamy and smooth. Depending on the size of the squash you may need to adjust the amount of liquid in the recipe to get your desired consistency.
Cook an additional 5 minutes and serve with croutons for some crunch and optionally a drizzle of non-dairy yogurt.