Creamy Butternut Squash Soup

Ingredients

• 1 medium (about 3 lbs) butternut squash, halved and seeded
• 1 medium onion, sliced
• 4 cups vegetable broth
• ½ cup heavy cream
• 4 leaves fresh sage leaves
• 2 tbsp olive oil
• 1 to taste salt and black pepper
• ¼ tsp nutmeg

Instructions

1. 1

   Heat oven to 400°F. Brush squash halves with 1 tbsp olive oil; place cut-side down on a sheet pan.

2. 2

   Roast 25–30 minutes until flesh is very tender and edges are caramelized.

3. 3

   While squash roasts, heat 1 tbsp olive oil in a large pot over medium. Add sliced onion.

4. 4

   Cook onion 8–10 minutes, stirring occasionally, until golden and very soft.

5. 5

   Scoop roasted squash flesh into the pot; add broth and sage. Bring to a simmer.

6. 6

   Simmer 5 minutes for flavors to blend. Remove from heat and let cool 2 minutes.

7. 7

   Blend soup with an immersion blender until completely smooth, or transfer to a blender in batches.

8. 8

   Stir in cream and nutmeg. Season to taste with salt and pepper. Serve hot.

Tools you’ll need

• sheet pan
• large pot (5-quart)
• immersion blender or standard blender
• wooden spoon
• knife and cutting board

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