Creamy Butternut Squash Soup
Silky butternut squash puree with caramelized onions and a hint of sage. Ready in under 30 minutes with zero cream—just roasted squash and broth.
- Total time
- 25 min
- Servings
- 4
- Calories
- 145
- Protein
- 3g
Ingredients
- 1.5 lb butternut squash, peeled and cut into 1-inch cubes
- 1 medium yellow onion, sliced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 4 leaves fresh sage leaves
- 1 pinch salt and black pepper to taste
Instructions
- 1
Heat olive oil in a large pot over medium heat, ~1 minute.
- 2
Add sliced onion and cook, stirring occasionally, until golden and soft, ~5 minutes.
- 3
Add butternut squash cubes and vegetable broth. Bring to a boil.
- 4
Reduce heat and simmer until squash is very tender and breaks apart easily, ~12 minutes.
- 5
Stir in fresh sage leaves. Remove from heat and let cool 2 minutes.
- 6
Blend soup in batches using an immersion blender or upright blender until completely smooth.
- 7
Season with salt and black pepper to taste. Serve hot.
Tools you’ll need
- chef's knife
- cutting board
- large pot (6-quart)
- immersion blender or upright blender
- wooden spoon
- ladle
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