Creamy Butternut Squash Soup
Silky roasted butternut squash soup finished with cream and sage. Ready in under 30 minutes with minimal hands-on time.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 1.5 lbs butternut squash, peeled and cubed
- 1 medium yellow onion, diced
- 4 cups vegetable broth
- ½ cup heavy cream
- 4 leaves fresh sage leaves
- 1 pinch salt and pepper to taste
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering, about 90 seconds.
- 2
Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 3
Add squash cubes and vegetable broth. Bring to a boil, then simmer 12–14 minutes until squash is very tender.
- 4
Remove from heat. Using an immersion blender, puree soup until completely smooth, about 1 minute.
- 5
Stir in cream and torn sage leaves. Season with salt and pepper to taste.
- 6
Warm over low heat for 1–2 minutes until sage is fragrant, stirring gently.
- 7
Ladle into bowls and serve immediately.
Tools you’ll need
- large pot (3–4 quart)
- chef's knife
- cutting board
- wooden spoon
- immersion blender
- ladle
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