Creamy Butternut Squash Soup
A cozy and creamy butternut squash soup perfect for autumn.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium Butternut Squash, peeled and cubed
- 1 large Onion, diced
- 4 cups Chicken or Vegetable Broth
- 1 cup Heavy Cream
- 2–3 tablespoons Fresh Sage, chopped
- 2 tablespoons Olive Oil
- Salt and Pepper to taste
Instructions
- Prep your ingredients: Start by peeling and cubing the butternut squash.
- Sauté the onions: In a large pot, heat olive oil over medium heat and sauté the onions until translucent.
- Add the squash: Toss in the cubed butternut squash and stir to combine.
- Pour in the broth: Pour enough broth to cover the squash, bring to a boil, then lower to a simmer.
- Blend it up: Use an immersion blender to puree the soup until smooth.
- Stir in the cream: Return the soup to the pot and stir in the heavy cream.
- Add sage & finale touches: Stir in freshly chopped sage and adjust seasoning.
- Serve and Enjoy: Ladle into bowls, garnish, and enjoy your creation!
Notes
Store leftovers in airtight containers for up to 3 months. Can be made vegan by using coconut milk and vegetable broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
Keywords: soup, butternut squash, creamy soup, autumn recipe, vegetarian soup