Creamy Butternut Squash Soup
A warm and creamy butternut squash soup featuring the sweetness of squash and earthiness of sage, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Butternut Squash (2 lbs)
- Onion (1 large)
- Vegetable or Chicken Broth (4 cups)
- Heavy Cream (1 cup)
- Fresh Sage (2 tablespoons)
- Olive Oil (2 tablespoons)
- Salt and Pepper (to taste)
Instructions
- Prep the squash: Start by preheating your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds.
- Drizzle with olive oil, sprinkle with salt, and place cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 30-40 minutes, or until tender.
- Sauté the onion: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5-7 minutes.
- Add the broth: Once onions are softened, add in the vegetable or chicken broth and bring to a gentle simmer.
- Combine: Once the squash is roasted and cool enough to handle, scoop out the flesh and add it to the pot with onion and broth.
- Blend the soup: Using an immersion blender, blend until smooth and creamy.
- Add cream and seasonings: Stir in the cream and fresh sage, simmer on low for about 5 more minutes, and taste to adjust seasoning.
- Serve: Ladle the soup into bowls and garnish with a drizzle of cream and a sprinkle of fresh sage.
Notes
Feel free to adjust the seasoning and try variations like adding a pinch of cayenne for heat or using coconut milk for a dairy-free option.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg
Keywords: butternut squash soup, creamy soup, autumn recipe, comfort food