Creamy Butternut Squash Soup
Silky roasted butternut squash blended with caramelized onions, sage, and cream. A 30-minute weeknight soup that tastes like fall in a bowl.
- Total time
- 35 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Heat oven to 425°F. Toss squash chunks and onion halves with 2 tbsp oil on a sheet pan.
Step 2
Roast for 20 minutes until squash is fork-tender and onion is charred at edges.
Step 3
Transfer roasted squash and onion to a large pot. Add broth and bring to a boil.
Step 4
Reduce heat to low. Add sage leaves and simmer for 3 minutes until fragrant.
Step 5
Remove sage leaves. Blend soup in batches with an immersion blender until completely smooth.
Step 6
Stir in cream and remaining 1 tbsp oil. Season with salt, pepper, and nutmeg to taste.
Step 7
Simmer 2 minutes. Ladle into bowls and serve hot.
Tools you’ll need
- sheet pan
- large pot
- immersion blender
- wooden spoon
- ladle
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