Butternut Squash Soup
A comforting and delicious butternut squash soup, perfect for chilly nights, enriched with creamy textures and aromatic spices.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Baking and Sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 Butternut Squash
- 1 Onion
- 4 cups Broth (vegetable or chicken)
- 1/2 cup Cream (or coconut milk)
- Fresh Sage (or 1 teaspoon dried sage)
Instructions
- Prepare the squash by cutting it in half lengthwise, scooping out the seeds, and roasting with olive oil, salt, and pepper at 400°F (200°C) for 40-50 minutes.
- Chop the onion and sauté it in a large pot over medium heat with olive oil until translucent, about 5-7 minutes.
- Combine the roasted squash flesh with the sautéed onions and 4 cups of broth, then add sage and simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Add cream, season with salt and pepper, and stir until well combined.
- Serve with a drizzle of cream and garnish with crispy sage leaves.
Notes
This soup freezes well and is customizable. Feel free to add spices or other ingredients to suit your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
Keywords: butternut squash soup, comforting soup, fall recipes, cozy meals