This Butternut Squash Soup with French Herbes combines the natural sweetness of butternut squash with the aromatic blend of Herbes de Provence, creating a delicious and flavorful bowl of comfort. The addition of dry sherry adds a subtle depth to the soup, making it a perfect dish for just about any occasion. With a generous amount of butternut squash, celery, and onion, this soup is not only delicious but also packed with vegetable flavor. So grab a spoon and get ready to indulge.
If the Summer of 2023 was the Summer of Zucchini, then the Fall/Winter of 2023/2024 was, and still is, the Fall and Winter of Butternut Squash. It all started with this Crockpot Mexican Butternut Squash Soup, followed by this Creamy Parmesan Butternut Squash Rice Soup and this Butternut Squash Oktoberfest Ground Beef Chili. A month later, I decided that four butternut squash soup recipes were better than three and added this Creamy Prosciutto & Butternut Squash Rice Soup to the ever-growing list of recipes. And then, one of my neighbors discovered a “volunteer” plant in her yard, which yielded 29 gorgeous and surprisingly large butternut squash. Not bad for one lil’ ol’ “volunteer” plant from a compost pile, right? Anyway, instead of forcing herself to eat only butternut squash for the fall and winter months, this lovely neighbor generously and quite happily offered up a great number of these squash to the local community. To help out, I offered to take two of these squash off of her hands.
With this first butternut squash, I chose to make this lovely, simple, and easy-to-make Butternut Squash Soup with French Herbes. It’s packed with diced onion and celery and practically overflowing with bite-sized pieces of butternut squash. With just a hint of very dry sherry and a generous amount of Herbes de Provence, this soup is full of flavor and perfect for this time of year when we’re still craving comfort food but want to start adding in a few more veggies as we’re contemplating the possibility of soon needing to squeeze ourselves into a swimsuit once again. P.S. If you’re wondering what happened to the second butternut squash yielded from that very special “volunteer” plant, I’ll be sharing a recipe for Butternut Squash Ground Turkey Guinness Stew within the next couple of weeks. After that recipe, I think it’s fairly safe to say that butternut squash and I will be breaking up for a bit. It’s time to give another vegetable its chance to shine. Y’all, get ready for a whole lot of asparagus recipes coming your way.
Ingredients:
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Small Sweet Yellow Onion, Peeled & Finely Diced
- 4 Celery Stalks, Finely Diced
- 1/2 Cup Very Dry Sherry
- 1 Tablespoon Spicy Brown Mustard
- 2 Teaspoons Herbes de Provence
- 1 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Finely Ground Sea Salt
- 1 (32-oz.) Carton Low-Sodium Chicken Broth
- 4 to 5 Cups of Butternut Squash, Peeled, Deseeded, & Cut into Bite-Size Pieces
- 1 1/4 Cups Heavy Whipping Cream
Directions:
- Heat the olive oil over medium-high heat in a large Dutch oven or stockpot.
- When the oil is hot, add the diced onion and celery. Cook for 5 minutes, stirring often.
- Add the sherry, mustard, Herbes de Provence, pepper, and salt. Stir constantly for 3 minutes.
- Add the broth and butternut squash. Stir to combine and allow to come to a boil.
- When the soup comes to a boil, cover it with a lid, and then allow it to cook for 20 minutes.
- Add the heavy whipping cream and cook uncovered for 5 minutes, stirring often.
Suggestions:
- 4 to 5 cups of butternut squash peeled, deseeded, and cut into bite-size pieces, will weigh between 2 and 2 1/2 pounds.
- Be extremely cautious when peeling, deseeding, and cutting butternut squash. They’re slippery little buggers.
- If you don’t have very dry sherry, replace it with white wine or lager. If you would rather not use any type of alcohol in this recipe, replace the very dry sherry with water, milk, or additional low-sodium chicken broth or heavy whipping cream.
- Add salt and pepper to taste. I don’t like to overly salt my soup recipes. It’s much easier to add salt than to take it away.
Improvements:
- Add diced ham or prosciutto to the soup when cooking the onion and celery.
- Serve this soup with crisp crackers, crusty French bread, or this Buttery Apricot Buttermilk Soda Bread.
- Add crushed red pepper flakes for spice.
- CLICK HERE to see all of our other amazing past soup, chili, stew, and chowder recipes.
Ingredients:
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Small Sweet Yellow Onion, Peeled & Finely Diced
- 4 Celery Stalks, Finely Diced
- 1/2 Cup Very Dry Sherry
- 1 Tablespoon Spicy Brown Mustard
- 2 Teaspoons Herbes de Provence
- 1 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Finely Ground Sea Salt
- 1 (32-oz.) Carton Low-Sodium Chicken Broth
- 4 to 5 Cups of Butternut Squash, Peeled, Deseeded, & Cut into Bite-Size Pieces
- 1 1/4 Cups Heavy Whipping Cream
Directions:
- Heat the olive oil over medium-high heat in a large Dutch oven or stockpot.
- When the oil is hot, add the diced onion and celery. Cook for 5 minutes, stirring often.
- Add the sherry, mustard, Herbes de Provence, pepper, and salt. Stir constantly for 3 minutes.
- Add the broth and butternut squash. Stir to combine and allow to come to a boil.
- When the soup comes to a boil, cover it with a lid, and then allow it to cook for 20 minutes.
- Add the heavy whipping cream and cook uncovered for 5 minutes, stirring often.
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In 2024, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2024 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Dried Apple & Bourbon Oven-Baked Sauerkraut
“B” – Spicy Barbecue Seasoned Rice Chex Mix
“C” – Dove Dark Chocolate Chunk Cakey Muffins
“D” – Italian Deviled Eggs with Heart-Shaped Tomatoes
“E” – Buttery Everything Bagel Seasoning Biscuits
“F” – Butternut Squash Soup with French Herbes
“G” – Creamy Simple Stovetop Gouda Mac & Cheese
“H” – Sweet Honey Deviled Eggs with Fennel Fronds
“I” – Orange & Feta Italian Orzo Pasta Salad
“J” – Brown Sugar Caribbean Jerk Seasoning
“K” – Kalamata, Mozzarella, & Tomato Couscous Salad
“L” – Fresh Dill Deviled Eggs with a Hint of Lemon
“M” – Chocolate Chunk Cookies with Fresh Mint
“N” – Great Northern Bean Summer Caprese Salad
“O” – Firecracker Oatmeal Peanut Butter Blossoms
“P” – Creamy Potato Salad with Crunchy Fennel
“Q” – Butternut Squash Taco Ravioli with Queso Fresco
“R” – Cheeseburger Broccoli Rice Soup Casserole
“S” – Sweet Whiskey Skillet Teriyaki Chicken
“T” – Baked Chicken Tenders with Crushed Fritos
“U” – Unsweetened Coconut Oatmeal Peach Crisp
“V” – Sweet & Spicy Balsamic Vinegar Deviled Eggs
Please make sure to check out the other great “F” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2024 Alphabet Challenge event.
- Baked Chicken and Feta Meatballs by Food Lust People Love
- Butternut Squash Soup with French Herbes by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Chicken Fajita Bowl by A Day in the Life on the Farm
- Fake Fatty Pastrami by Palatable Pastime
- Fava Fennel Paratha by Magical Ingredients
- French Beans Fry – Andhra Style by Sneha’s Recipe
- Fruity Baked Oatmeal by Jolene’s Recipe Journal
- Homemade Fajita Seasoning by Blogghetti
- Turkish Fig Pudding by Mayuri’s Jikoni
