Creamy Butternut Squash Soup
Roasted butternut squash blended smooth with sautéed onions, garlic, and sage, finished with cream and a pinch of nutmeg. Warm, velvety comfort in 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat oven to 400°F. Place squash halves cut-side down on a rimmed sheet pan.
Step 2
Roast for 35–40 minutes until flesh is very tender and caramelized at edges.
Step 3
Cool for 5 minutes, then scoop flesh from skin into a bowl.
Step 4
Heat oil in a large pot over medium. Add onion and cook until softened, ~5 minutes.
Step 5
Add garlic and cook until fragrant, about 60 seconds.
Step 6
Add roasted squash, broth, and sage. Bring to a simmer and cook 10 minutes.
Step 7
Remove from heat. Add nutmeg, salt, and pepper to taste.
Step 8
Blend soup in batches using an immersion blender or regular blender until smooth.
Step 9
Stir in cream. Warm gently over low heat without boiling, ~3 minutes.
Step 10
Ladle into bowls. Serve hot with crusty bread.
Tools you’ll need
- 12-inch rimmed sheet pan
- large pot (5-quart minimum)
- immersion blender OR regular blender
- cutting board
- chef's knife
- wooden spoon
- ladle
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
