Creamy Butternut Squash Soup
A comforting and flavorful butternut squash soup, perfect for cozy fall nights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 Butternut Squash
- 1 Onion
- 4 cups Broth (vegetable or chicken)
- 1 cup Cream (or coconut milk for a dairy-free option)
- 1 tablespoon fresh Sage (or dried)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the butternut squash by cutting it in half lengthwise, scooping out seeds, and roasting on a baking sheet for about 45 minutes.
- Sauté the chopped onion in olive oil over medium heat until translucent, about 5-7 minutes.
- Add the broth to the pot and stir to combine, keeping it warm.
- Blend the roasted squash flesh into the pot with the onions and broth, using an immersion blender until creamy.
- Finish by stirring in the cream, adjusting seasoning, and heating for a few more minutes.
- Garnish with crispy sage leaves or drizzle of cream before serving.
Notes
Serves well with rustic bread for dipping or a fresh arugula salad. Can be made ahead and stored in the fridge for 3-5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
Keywords: butternut squash, soup, fall recipe, vegetarian soup