Creamy Butternut Squash Soup
A silky, velvety butternut squash soup with warm autumn spices and a touch of cream. Perfect as a starter or light meal, ready in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 5g
Ingredients
- 2 lbs butternut squash, peeled and cubed
- 1 medium yellow onion, diced
- 4 cups vegetable broth
- ½ cup heavy cream
- 2 tbsp butter
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp ground sage
- ¼ tsp ground nutmeg
- 3 whole garlic cloves, minced
Instructions
- 1
Peel and cube butternut squash into 1-inch pieces. Dice onion and mince garlic.
- 2
Melt butter in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened.
- 3
Stir in minced garlic and cook for 1 minute until fragrant.
- 4
Add butternut squash cubes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until squash is very tender.
- 5
Add sage, nutmeg, salt, and pepper. Stir well.
- 6
Using an immersion blender, blend soup until completely smooth. Alternatively, carefully transfer to a blender in batches.
- 7
Stir in heavy cream and heat through for 2 minutes. Do not boil.
- 8
Taste and adjust seasoning as needed. Serve hot.
Tools you’ll need
- chef's knife
- large cutting board
- large pot (at least 5-quart capacity)
- wooden spoon
- immersion blender or stand blender
- ladle
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