Creamy Butternut Squash Soup

Ingredients

• 1.5 lb butternut squash, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 3 cups vegetable broth
• ½ cup heavy cream
• 6 leaves fresh sage leaves
• to taste salt and pepper

Instructions

1. 1

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

2. 2

   Spread on a sheet pan in a single layer. Roast until edges are golden and flesh is very tender, 15–18 minutes.

3. 3

   Pour vegetable broth into a large pot and bring to a simmer over medium heat, ~4 minutes.

4. 4

   Transfer roasted squash to the pot. Tear sage leaves and add them. Simmer 2 minutes until sage is fragrant.

5. 5

   Using an immersion blender, puree until completely smooth. Blend in 30-second pulses to avoid splashing.

6. 6

   Stir in cream. Taste and adjust salt and pepper. Simmer 1 more minute until heated through.

7. 7

   Ladle into bowls. Drizzle with olive oil and cracked pepper if desired.

Tools you’ll need

• sheet pan
• large pot
• immersion blender
• ladle

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