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Creamy Butternut Squash Soup

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A warm and comforting butternut squash soup perfect for chilly days, rich in flavor and nostalgic memories.

Ingredients

  • Butternut Squash (2 cups, peeled and diced)
  • Onion (1 medium, chopped)
  • Vegetable Broth (4 cups)
  • Heavy Cream (1 cup)
  • Fresh Sage (a handful, chopped)

Instructions

  1. Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet and drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for about 25-30 minutes or until tender and golden.
  2. Heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onions, sautéing until translucent and caramelized, about 5-7 minutes.
  3. Add the roasted squash to the pot with the onions, pour in the vegetable broth, and bring to a gentle boil. Allow to simmer for about 10 minutes.
  4. Remove the pot from heat and purée the soup until silky and smooth using an immersion blender.
  5. Return the blended soup to the pot over low heat, stir in the heavy cream, and add the chopped fresh sage. Simmer for an additional 5 minutes.
  6. Taste the soup and adjust seasoning as necessary with salt and pepper.

Notes

Serve garnished with a swirl of heavy cream and a sprinkle of fresh sage for a gourmet touch. Pair with crusty sourdough bread or top with roasted pumpkin seeds for added crunch.

Nutrition

Keywords: butternut squash soup, creamy soup, autumn recipes, comfort food

Find it online: https://feastora.com/creamy-butternut-squash-soup-weeknight-dinners/