Creamy Butternut Squash Soup
Roasted butternut squash blended into a silky, naturally sweet soup finished with cream and sage. Ready in under 30 minutes using a sheet pan and blender.
- Total time
- 25 min
- Servings
- 4
- Calories
- 280
- Protein
- 3g
Ingredients
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Open the appInstructions
Step 1
Heat oven to 425°F. Toss squash cubes with olive oil, salt, and pepper.
Step 2
Spread on a sheet pan in a single layer. Roast until edges are golden and flesh is very tender, 15–18 minutes.
Step 3
Pour vegetable broth into a large pot and bring to a simmer over medium heat, ~4 minutes.
Step 4
Transfer roasted squash to the pot. Tear sage leaves and add them. Simmer 2 minutes until sage is fragrant.
Step 5
Using an immersion blender, puree until completely smooth. Blend in 30-second pulses to avoid splashing.
Step 6
Stir in cream. Taste and adjust salt and pepper. Simmer 1 more minute until heated through.
Step 7
Ladle into bowls. Drizzle with olive oil and cracked pepper if desired.
Tools you’ll need
- sheet pan
- large pot
- immersion blender
- ladle
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