Creamy Butternut Squash Soup
Roasted butternut squash blended into a silky, naturally sweet soup with aromatics and cream. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 3g
comfortwholesomeamericanvegetarianvegetariancreamysmoothweeknight
Ingredients
- 1.5 lb butternut squash, peeled and cut into 1-inch cubes
- 1 medium yellow onion, diced
- 4 cups vegetable broth
- ½ cup heavy cream
- 2 tbsp butter
- 1 to taste salt and pepper to taste
Instructions
- 1
Melt butter in a large pot over medium heat, ~1 minute.
- 2
Add diced onion and cook, stirring occasionally, until softened and fragrant, ~5 minutes.
- 3
Add butternut squash cubes and vegetable broth. Bring to a boil, then reduce heat.
- 4
Simmer until squash is very tender and falls apart with a spoon, ~12 minutes.
- 5
Using an immersion blender, puree soup until completely smooth, ~1 minute.
- 6
Stir in heavy cream and heat through without boiling, ~2 minutes.
- 7
Taste and season with salt and pepper. Serve hot.
Tools you’ll need
- large pot (4–5 quart)
- wooden spoon or spatula
- immersion blender
- knife and cutting board
- measuring cups and spoons
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