Butternut Squash Soup
A velvety, comforting soup made with roasted butternut squash, finished with a swirl of cream and fresh parsley. Ready in about 20 minutes, this is the perfect quick weeknight bowl.
- Total time
- 25 min
- Servings
- 4
- Calories
- 280
- Protein
- 4g
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 4 cups vegetable broth
- 1 medium onion
- ½ cup heavy cream
- 2 tbsp olive oil
- 2 tbsp, chopped parsley
Instructions
- 1
Peel and cube the 1 medium butternut squash into 1-inch pieces. Dice the 1 medium onion.
- 2
In a large pot, heat the 2 tbsp olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
- 3
Add the cubed squash and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is fork-tender, about 15 minutes.
- 4
Using an immersion blender, puree the soup until smooth. Stir in the 1/2 cup heavy cream and season with salt and pepper to taste.
- 5
Ladle the soup into bowls and garnish with the 2 tbsp chopped parsley. Serve hot.
Tools you’ll need
- large pot
- immersion blender (or regular blender)
- chef's knife
- cutting board
- ladle
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