Creamy squash soup

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Creamy squash soup

Photo, Erik Putz.


  • 1 tbsp olive oil
  • 4 garlic cloves , minced
  • 1 onion , chopped
  • 2 tbsp tomato paste
  • 1/2 tsp finely chopped fresh sage leaves
  • 1/2 tsp salt
  • 1/8 tsp cayenne
  • 900-mL carton no-salt vegetable broth
  • 5 cups chopped butternut squash
  • fried and chopped bacon , (to garnish)
  • fried sage leaves , (to garnish)


  • HEAT olive oil in a medium pot over medium. Add garlic and onion. Cook until onion is soft, about 3 min. Add tomato paste, chopped fresh sage, salt and cayenne. Pour in vegetable broth and butternut squash.
  • BOIL, then reduce heat to medium-low and simmer until squash is very tender, 15 to 20 min. Use a hand blender to purée soup.
  • LADLE soup into bowls. Garnish with fried crisp bacon and sage leaves, if desired.

How to shop for, prepare and cook squash