Silky Butternut Squash Soup
Roasted butternut squash blended into a velvety soup with a hint of sage and cream. Ready in under 30 minutes with minimal effort.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 3g
comfortwholesomeamericanvegetariancreamysmoothweeknightcozy
Ingredients
- 2 lb (about 4 cups cubed) butternut squash
- 4 cups vegetable broth
- ½ cup heavy cream
- 6 leaves fresh sage leaves
- ¾ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Cut butternut squash in half, scoop out seeds, then cut flesh into 1-inch cubes.
- 2
Heat broth in a large pot over high heat until it reaches a rolling boil, ~3 minutes.
- 3
Add squash cubes and sage. Simmer uncovered until squash is very tender, ~12 minutes.
- 4
Remove from heat. Use an immersion blender to puree until completely smooth.
- 5
Stir in cream, salt, and pepper. Return to low heat and warm through, ~2 minutes.
- 6
Ladle into bowls and serve hot.
Tools you’ll need
- chef's knife
- cutting board
- large pot (5-quart minimum)
- immersion blender
- wooden spoon
- ladle
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