Creamy Butternut Squash Soup
Roasted butternut squash pureed with caramelized onions, sage, and cream for a silky autumn soup. Ready in under 45 minutes with minimal hands-on work.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 3g
Ingredients
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Open the appInstructions
Step 1
Heat oven to 400°F. Brush squash halves with 1 tbsp olive oil; place cut-side down on a sheet pan.
Step 2
Roast 25–30 minutes until flesh is very tender and edges are caramelized.
Step 3
While squash roasts, heat 1 tbsp olive oil in a large pot over medium. Add sliced onion.
Step 4
Cook onion 8–10 minutes, stirring occasionally, until golden and very soft.
Step 5
Scoop roasted squash flesh into the pot; add broth and sage. Bring to a simmer.
Step 6
Simmer 5 minutes for flavors to blend. Remove from heat and let cool 2 minutes.
Step 7
Blend soup with an immersion blender until completely smooth, or transfer to a blender in batches.
Step 8
Stir in cream and nutmeg. Season to taste with salt and pepper. Serve hot.
Tools you’ll need
- sheet pan
- large pot (5-quart)
- immersion blender or standard blender
- wooden spoon
- knife and cutting board
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