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Sofrito Butternut Squash Soup


Chef notes

The concentrated flavors of the Better than Bouillon Sofrito Base add tons of flavor to this simple creamy squash soup. Save money by buying butternut squash whole and then peeling it and chopping it at home (promise it's not that hard!), or just skip ahead and start off with chopped fresh or frozen squash.

Swap options: If you'd like, you can even swap in pumpkin, sweet potato or other winter squash varieties for an equally tasty final dish. I love this on its own as a low-key lunch or starter, but you can also add diced leftover cooked chicken, pulled pork, crispy tofu or chickpeas to make it a heartier main course.

Sponsored by Better Than Bouillon.


  • 3 tablespoons olive oil
  • 1/4 cup Better than Bouillon Sofrito Base
  • 3 pounds butternut squash, peeled and cut into 2-inch chunks
  • 5 large cloves garlic, peeled
  • 1 tablespoon smoked Spanish paprika
  • 1/2 teaspoon ground cumin
  • 1 quart low-sodium vegetable or chicken broth
  • 3 tablespoons unsalted butter
  • 1 tablespoon maple syrup
  • kosher salt, to taste
  • crème fraîche or sour cream, for serving
  • toasted pepitas, for serving
  • chopped cilantro, for serving



In a large pot, heat the olive oil over medium heat.


Add the Better than Bouillon Sofrito base, squash, garlic, paprika and cumin, and stir to combine.


Add the broth, increase the heat to high and bring to a boil.


Reduce the heat to medium and simmer until the broth is slightly reduced and the squash is soft and fall-apart tender, about 25 minutes.


Add the butter and maple syrup and stir to combine.


Using an immersion blender, puree until silky smooth.


Taste and adjust seasoning with kosher salt, if needed.


Serve with a dollop of crème fraîche and a sprinkle of pepitas and chopped cilantro; serve immediately.