Creamy Butternut Squash Soup
A warm and cozy creamy butternut squash soup perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs Butternut Squash, peeled and diced
- 1 Onion, chopped
- 4 cups Broth (chicken or vegetable)
- 1 cup Cream (or coconut milk for a lighter option)
- 2 tablespoons Fresh Sage (or dried for more concentrated flavor)
Instructions
- Prepare the Butternut Squash: Peel and seed the squash, then cut into 1-inch cubes.
- Sauté the Onions: In a large pot, heat olive oil and sauté the chopped onion until translucent (about 5-7 minutes).
- Add the Squash: Toss in the butternut squash cubes and sauté for about 5 minutes.
- Pour in the Broth: Add the broth and bring to a gentle simmer for 20-25 minutes until squash is fork-tender.
- Blend it Up: Using an immersion blender, puree the soup until silky smooth.
- Add Cream and Seasonings: Stir in cream and sage, then season with salt and pepper to taste.
- Serve and Enjoy: Ladle into bowls, drizzle with extra cream, and garnish as desired.
Notes
For a spicy variant, add cayenne pepper. Works great with a dash of nutmeg for extra depth of flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 30mg
Keywords: butternut squash soup, creamy soup, fall recipes, comfort food, vegetarian soup