Butternut Squash Soup
A warm and inviting Butternut Squash Soup, perfect for fall and winter, combining sweetness with creamy texture and aromatic sage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Blending
- Cuisine: French
- Diet: Vegetarian
Ingredients
- Butternut Squash (2 medium-sized)
- Onion (1 large)
- Vegetable or Chicken Broth (4 cups)
- Heavy Cream (½ cup)
- Fresh Sage (a handful)
- Olive Oil (2 tablespoons)
- Salt and Pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C). Peel the squash, cut in half, scoop out seeds, and cube into 1-inch pieces.
- Spread the cubed squash on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes until tender.
- Heat the remaining olive oil in a pot over medium heat and sauté the chopped onion for 5-7 minutes until translucent.
- Add the roasted squash to the pot, pour in the broth, and bring to a gentle simmer for 10 minutes.
- Blend the soup until silky smooth using an immersion blender.
- Stir in heavy cream and chopped sage, adjust seasoning, and heat through for another 5 minutes.
- Serve hot with extra cream and garnished with sage, paired with crusty bread.
Notes
For a vegan version, substitute heavy cream with coconut cream. The soup can be frozen for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 30mg
Keywords: butternut squash soup, fall recipes, vegetarian soup, comforting soup, cozy recipes