Welcome to soup season — the time of year when I find excuses to make and savor soup almost every week.
I’m unabashedly obsessed with soup. If wanting to swim in a steaming pot of broth is a flaw, consider me delightfully flawed. There’s something comforting and indulgent about a bowl that warms you to your core — and this butternut squash wonton soup does exactly that.
I can’t fully explain how much I love this soup — maybe because I’ve been under the weather and craving soothing broth, or simply because it’s genuinely delicious. It strikes the perfect balance: familiar and nurturing, but with flavors that feel a little unexpected.
The butternut puree is finished with a ribbon of brown butter and fresh sage, which elevates the squash’s natural sweetness with a toasty, nutty depth. There’s also a hint of nutmeg and a whisper of heat from crushed red pepper — nothing overpowering, just enough to round the profile.
If you love traditional wonton soup, you might miss the bite of ground pork inside the wrappers. The texture of the squash filling is softer than a meat filling, so it’s a different, more velvety experience. The wontons themselves still give a pleasant chew, but if you want more texture, stir the squash puree into ground pork or turkey and use that mixture for the wontons.
The broth is simple and layered with flavor: sautéed mushrooms, garlic and ginger create an aromatic base, then chicken stock and scallions add body and brightness. Right before serving I like to finish the soup with toasted sesame oil and a splash of low-sodium soy sauce for that subtle umami lift. If you want heat, add a spoonful of chili garlic paste when serving.
This bowl is the kind of food you want to wrap your hands around. The combination of silky squash, browned butter, fragrant sage and savory broth is perfectly cozy.
Butternut Squash Wonton Soup
4
1 hr
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Ingredients
- wontons
- 1 tablespoon olive oil
- 2 cups cubed butternut squash
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon crushed red pepper
- 2 tablespoons browned butter
- 1 tablespoon fresh chopped sage
- 1 (12-ounce) package wonton wrappers
- soup
- 2 tablespoons olive oil
- 12 ounces sliced mushrooms
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- pinch of salt
- pinch of pepper
- 6 cups low-sodium chicken stock
- 2 cups water
- 1/3 cup thinly sliced scallions
- 3 tablespoons toasted sesame oil
- 1 tablespoon low-sodium soy sauce
- chili garlic paste, for serving if desired
Instructions
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Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the butternut cubes with the salt, pepper, nutmeg and crushed red pepper, stirring to coat. Cook, stirring occasionally, until the squash is fork tender. Once tender, transfer the squash to a bowl and mash until smooth, or puree in a food processor or blender. Stir in the sage and browned butter until combined.
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Fill a small bowl with water and set next to the wonton wrappers. Dip your finger in water and run it around the edges of a wrapper to moisten. Spoon 1–2 teaspoons of the squash mixture into the center, fold and press the edges to seal. Repeat with remaining wrappers. The filled wontons can be frozen for easy future use.
Soup
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Heat a pot over medium and add 2 tablespoons olive oil. Add the mushrooms, garlic and ginger and cook until the mushrooms soften, about 5–6 minutes. Season with a pinch of salt and pepper.
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Add the scallions, chicken stock and water. Bring to a boil, then reduce to a simmer. If you want to keep the broth separate for leftovers, cook the wontons in a separate pot of boiling water for 2–3 minutes until they float, then place in bowls and ladle the broth over them.
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Alternatively, add the desired number of wontons directly to the simmering broth and cook until they float. Right before serving, stir in the toasted sesame oil and soy sauce. Add chili garlic paste if you like extra heat. Serve hot and enjoy.
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Ah — the flavor. Simple, cozy and memorable. This soup is worth the time it takes and perfect for chilly nights or when you need a little culinary comfort.