Butternut Squash Soup
A creamy and comforting butternut squash soup infused with sage, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Butternut Squash (about 2 pounds)
- Onion (1 medium-sized)
- Broth (4 cups)
- Heavy Cream (1 cup)
- Fresh Sage (a handful)
Instructions
- Prep your ingredients by washing and peeling the butternut squash.
- Sauté the aromatics by cooking the sliced onion in olive oil until translucent.
- Roast the squash in the oven at 400°F (200°C) for about 25-30 minutes.
- Combine the roasted squash with sautéed onions, broth, and sage in a pot and bring to a boil.
- Blend the soup until smooth and creamy using an immersion blender.
- Add heavy cream and season with salt and pepper.
- Taste and adjust seasoning as needed.
- Serve it up in bowls garnished with a drizzle of cream and crispy sage leaves.
Notes
For a dairy-free option, substitute heavy cream with coconut milk.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg
Keywords: butternut squash soup, fall recipes, comfort food