Creamy Butternut Squash Soup
A heartwarming recipe for 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: Soups
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 butternut squash, halved and cubed
- 1 yellow onion, chopped
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- Olive oil or butter for sautéing
Instructions
- Prep the squash: Slice butternut squash in half lengthwise and scoop out seeds. Cut into 1-inch cubes.
- Sauté the aromatics: Heat olive oil in a large pot, add chopped onion, and sauté until golden, about 5-7 minutes.
- Add the squash: Stir in cubed butternut squash, sauté for another 5 minutes.
- Pour in the broth: Add broth to cover the squash, bring to a boil, then simmer until tender, about 15-20 minutes.
- Blend it up: Blend the soup until smooth. Return to pot.
- Stir in the cream and sage: Warm through and adjust seasoning as needed.
- Serve and enjoy: Ladle into bowls, garnish with extra cream or crispy sage, and serve with bread.
Notes
This soup can be frozen for up to three months. Just cool completely before storing.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 10mg
Keywords: butternut squash soup, fall recipes, comfort food, vegan options, easy recipes