Creamy Butternut Squash Soup
Silky roasted butternut squash blended with caramelized onions, garlic, and broth for a restaurant-quality soup in under 40 minutes. Topped with crispy sage and a drizzle of cream for elegance.
- Total time
- 40 min
- Servings
- 4
- Calories
- 268
- Protein
- 5g
Ingredients
- 2 lbs butternut squash, peeled and cut into 1-inch cubes
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 4 cups vegetable broth
- ½ cup heavy cream
- 8 leaves fresh sage leaves
- 3 tbsp olive oil
Instructions
- 1
Heat oven to 425°F. Toss butternut squash with 1 tbsp oil, salt, and pepper.
- 2
Spread on a sheet pan and roast 25 minutes, until edges caramelize and flesh is tender.
- 3
While squash roasts, heat 2 tbsp oil in a large pot over medium. Add onion, cook 5 minutes.
- 4
Add garlic and cook 30 seconds until fragrant.
- 5
Pour in broth and bring to a simmer. Add roasted squash and simmer 5 minutes.
- 6
Blend soup with an immersion blender until completely smooth, working in batches if needed.
- 7
Stir in cream and taste for salt and pepper. Adjust seasoning.
- 8
Heat 1 tbsp oil in a small skillet over medium-high. Fry sage leaves 30 seconds per side until crispy.
- 9
Ladle soup into bowls. Drizzle with a touch of cream and top with crispy sage. Serve hot.
Tools you’ll need
- sheet pan
- large pot (5+ quart)
- immersion blender or regular blender
- small skillet
- knife and cutting board
- ladle
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