Creamy Butternut Squash Soup

Ingredients

• 4 cups butternut squash, peeled and cut into 1-inch cubes
• 1 large yellow onion, halved and sliced
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ cup heavy cream
• 12 leaves fresh sage leaves
• ½ tsp salt and pepper

Instructions

1. 1

   Preheat oven to 425°F. Toss squash with 1 tbsp oil, salt, and pepper on a sheet pan.

2. 2

   Roast squash for 25 minutes, stirring halfway through, until golden and fork-tender.

3. 3

   While squash roasts, heat 2 tbsp oil in a large pot over medium until shimmering.

4. 4

   Add sliced onion and cook, stirring occasionally, until deeply golden, 12-15 minutes.

5. 5

   Pour in broth and roasted squash. Bring to a boil, then reduce heat and simmer 5 minutes.

6. 6

   Blend soup until completely smooth using an immersion blender or standing blender in batches.

7. 7

   Stir in cream and season to taste with salt and pepper. Heat through but do not boil.

8. 8

   Crisp 4-6 sage leaves in a small skillet over medium-high with 1 tbsp oil until edges curl.

9. 9

   Ladle soup into bowls. Top each with crispy sage leaves and a drizzle of sage oil. Serve hot.

Tools you’ll need

• sheet pan
• large pot
• immersion blender (or standing blender)
• small skillet
• wooden spoon
• ladle

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