Creamy Butternut Squash Soup

Ingredients

• 2 lbs butternut squash, peeled and cut into 1-inch chunks
• 1 large yellow onion, halved
• 3 tbsp olive oil
• 4 cups vegetable broth
• ½ cup heavy cream
• 6 leaves fresh sage leaves
• 1 pinch salt and black pepper to taste
• ¼ tsp nutmeg

Instructions

1. 1

   Heat oven to 425°F. Toss squash chunks and onion halves with 2 tbsp oil on a sheet pan.

2. 2

   Roast for 20 minutes until squash is fork-tender and onion is charred at edges.

3. 3

   Transfer roasted squash and onion to a large pot. Add broth and bring to a boil.

4. 4

   Reduce heat to low. Add sage leaves and simmer for 3 minutes until fragrant.

5. 5

   Remove sage leaves. Blend soup in batches with an immersion blender until completely smooth.

6. 6

   Stir in cream and remaining 1 tbsp oil. Season with salt, pepper, and nutmeg to taste.

7. 7

   Simmer 2 minutes. Ladle into bowls and serve hot.

Tools you’ll need

• sheet pan
• large pot
• immersion blender
• wooden spoon
• ladle

More recipes like this

• 

  Egyptian Lentil Soup

  35 min

• 

  Black Pudding and Eggs

  15 min

• 

  Scottish Oat Porridge with Berry Compote

  20 min

• 

  Seared Bistec Tacos

  15 min