Creamy Butternut Squash Soup
Silky roasted butternut squash soup with a hint of sage and nutmeg, finished with a drizzle of cream. Ready in under 40 minutes.
- Total time
- 38 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 425°F. Toss squash cubes and onion with olive oil, salt, and pepper.
Step 2
Spread on a sheet pan and roast until squash is golden and tender, 25–28 minutes.
Step 3
Transfer roasted squash and onion to a large pot. Add broth and sage leaves.
Step 4
Bring to a boil, then simmer for 5 minutes to let sage infuse.
Step 5
Remove from heat. Add nutmeg. Use an immersion blender to puree until completely smooth.
Step 6
Stir in cream. Taste and adjust salt and pepper.
Step 7
Ladle into bowls and drizzle with a little cream or crispy sage if desired. Serve hot.
Tools you’ll need
- chef's knife
- sheet pan
- large pot or Dutch oven
- immersion blender
- ladle
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