Creamy Butternut Squash Soup

Ingredients

• 1.5 lbs butternut squash, peeled and cut into 1-inch cubes
• 1 medium yellow onion, roughly chopped
• 2 tbsp olive oil
• 4 cups vegetable broth
• ½ cup heavy cream
• 6 leaves fresh sage leaves (or 0.5 tsp dried)
• ¼ tsp nutmeg
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Preheat oven to 425°F. Toss squash cubes and onion with olive oil, salt, and pepper.

2. 2

   Spread on a sheet pan and roast until squash is golden and tender, 25–28 minutes.

3. 3

   Transfer roasted squash and onion to a large pot. Add broth and sage leaves.

4. 4

   Bring to a boil, then simmer for 5 minutes to let sage infuse.

5. 5

   Remove from heat. Add nutmeg. Use an immersion blender to puree until completely smooth.

6. 6

   Stir in cream. Taste and adjust salt and pepper.

7. 7

   Ladle into bowls and drizzle with a little cream or crispy sage if desired. Serve hot.

Tools you’ll need

• chef's knife
• sheet pan
• large pot or Dutch oven
• immersion blender
• ladle

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