Creamy Butternut Squash Soup
A silky, velvety butternut squash soup with warm autumn spices and a touch of cream. Perfect as a starter or light meal, ready in under an hour.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 5g
Ingredients
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Open the appInstructions
Step 1
Peel and cube butternut squash into 1-inch pieces. Dice onion and mince garlic.
Step 2
Melt butter in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened.
Step 3
Stir in minced garlic and cook for 1 minute until fragrant.
Step 4
Add butternut squash cubes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until squash is very tender.
Step 5
Add sage, nutmeg, salt, and pepper. Stir well.
Step 6
Using an immersion blender, blend soup until completely smooth. Alternatively, carefully transfer to a blender in batches.
Step 7
Stir in heavy cream and heat through for 2 minutes. Do not boil.
Step 8
Taste and adjust seasoning as needed. Serve hot.
Tools you’ll need
- chef's knife
- large cutting board
- large pot (at least 5-quart capacity)
- wooden spoon
- immersion blender or stand blender
- ladle
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