Butternut Squash Soup with Herbes De Provence

Cozy up with a bowl of velvety **butternut squash soup with Herbes de Provence**, a dish that brings warmth and elegance to your table. Roasting the butternut squash enhances its natural sweetness, while a delicate blend of **Herbes de Provence** infuses every spoonful with fragrant notes of thyme, rosemary, and lavender. Creamy yet light, this soup features sautéed onions, garlic, and carrots for added depth, all blended into a silky puree with nutrient-rich **vegetable stock** and a touch of cream for indulgence. Garnished with crunchy pumpkin seeds and fresh parsley, this autumnal favorite is perfect as a starter or a comforting main alongside crusty bread. Ready in under an hour and packed with flavor, this recipe is a must-try for anyone craving a hearty and healthy seasonal dish.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 large (about 3 lbs) butternut squash
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 large, peeled and diced carrot
• 4 cups vegetable stock
• 1 teaspoon Herbes De Provence
• 1 cup heavy cream
• 1 teaspoon (to taste) salt
• 0.5 teaspoon (to taste) ground black pepper
• 0.25 cup pumpkin seeds (optional, for garnish)
• 2 tablespoons fresh parsley (optional, chopped, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and place them cut-side down on a baking sheet lined with parchment paper.

Step 3

Roast the squash in the preheated oven for 30-35 minutes or until the flesh is fork-tender. Remove from the oven and let it cool slightly.

Step 4

While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.

Step 5

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 6

Stir in the minced garlic and diced carrot, cooking for another 2-3 minutes until fragrant.

Step 7

Scoop the roasted squash flesh out of the skins and add it to the pot with the sautéed vegetables.

Step 8

Pour in the vegetable stock and stir in the Herbes De Provence, salt, and ground black pepper.

Step 9

Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.

Step 10

Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender.

Step 11

Stir in the heavy cream and adjust the seasoning with more salt and pepper if needed.

Step 12

Reheat the soup gently if necessary, being careful not to bring it to a boil after adding the cream.

Step 13

Ladle the soup into bowls and garnish with pumpkin seeds and chopped parsley if desired. Serve warm.

Nutrition Facts

Serving size	(2764.6g)

Amount per serving	% Daily Value*
Calories	1938.5

Total Fat 102.7g	0%
Saturated Fat 52.3g	0%
Polyunsaturated Fat 2.9g
Cholesterol 240mg	0%
Sodium 4784.3mg	0%
Total Carbohydrate 226.0g	0%
Dietary Fiber 61.4g	0%
Total Sugars 48.4g
Protein 38.5g	0%

Vitamin D 0IU	0%
Calcium 775.1mg	0%
Iron 16.3mg	0%
Potassium 6167.4mg	0%

*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.

Source of Calories

Fat: 46.6%

Protein: 7.8%

Carbs: 45.6%