Creamy Butternut Squash Soup
A smooth, naturally sweet soup made from roasted butternut squash, finished with cream and a hint of sage. Ready in under 45 minutes with just seven ingredients.
- Total time
- 42 min
- Servings
- 4
- Calories
- 287
- Protein
- 4g
Ingredients
- 1 medium (about 3 pounds) butternut squash, unpeeled
- 1 medium yellow onion
- 4 cups vegetable broth
- ½ cup heavy cream
- 4 leaves fresh sage leaves
- 2 tablespoons olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Cut the butternut squash lengthwise from stem to bottom tip using a sharp knife, cutting straight down through the skin and flesh until the knife reaches the cutting board on the opposite side.
- 3
Scoop out all the seeds and stringy bits inside the squash halves using a sturdy spoon, scraping until only the firm flesh remains in the cavity.
- 4
Place both squash halves cut-side down on a baking sheet and drizzle the rounded side of each half with 1 tablespoon of olive oil, spreading it evenly with your fingers.
- 5
Cut the onion from root to tip into two halves, then peel away the papery skin; discard the skin and roots.
- 6
Slide the baking sheet with squash halves into the preheated oven and roast until the flesh is very soft and a fork pierces it easily with almost no resistance, about 30 minutes.
- 7
Remove the baking sheet from the oven using oven mitts and set it on a heat-safe surface to cool for 5 minutes, until you can touch the squash skin safely.
- 8
Scoop all the soft squash flesh from the skin using a spoon, letting it fall into a large pot, discarding the empty squash skin shells.
- 9
Cut the peeled onion halves crosswise into 1/4-inch-thick slices by placing each half flat on the cutting board and slicing perpendicular to the cutting surface.
- 10
Add the onion slices and vegetable broth to the pot with the squash flesh and stir until combined.
- 11
Place the pot on the stovetop over medium-high heat and bring the mixture to a boil, which you will recognize when large bubbles rapidly break the surface across the entire pot, about 5–7 minutes.
- 12
Reduce the heat to medium-low and simmer gently (you'll see small, occasional bubbles rising) for 10 minutes to soften the onions completely.
- 13
Place an immersion blender (or regular blender) into the pot, submerging the blade beneath the liquid, and blend for 60 seconds until the mixture looks completely smooth with no visible chunks.
- 14
Pour the heavy cream into the pot and stir for 30 seconds using a wooden spoon, moving it in a circular motion from the bottom of the pot upward.
- 15
Add the fresh sage leaves and stir once, then let the soup simmer without stirring for 2 minutes so the sage infuses its flavor into the cream.
- 16
Remove the pot from heat and carefully fish out the sage leaves using a spoon, pressing them against the side of the pot to squeeze out excess liquid.
- 17
Taste the soup by taking a spoon and sipping a small amount, then add salt and pepper pinch by pinch until it tastes right to you.
- 18
Ladle the soup into bowls and serve hot.
Tools you’ll need
- chef's knife
- cutting board
- baking sheet
- oven mitts
- large pot (at least 5-quart capacity)
- wooden spoon
- immersion blender or regular blender
- spoon
- ladle
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