Creamy Butternut Squash Soup
Silky roasted butternut squash blended with caramelized onions, garlic, and broth for a restaurant-quality soup in under 40 minutes. Topped with crispy sage and a drizzle of cream for elegance.
- Total time
- 40 min
- Servings
- 4
- Calories
- 268
- Protein
- 5g
Ingredients
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Open the appInstructions
Step 1
Heat oven to 425°F. Toss butternut squash with 1 tbsp oil, salt, and pepper.
Step 2
Spread on a sheet pan and roast 25 minutes, until edges caramelize and flesh is tender.
Step 3
While squash roasts, heat 2 tbsp oil in a large pot over medium. Add onion, cook 5 minutes.
Step 4
Add garlic and cook 30 seconds until fragrant.
Step 5
Pour in broth and bring to a simmer. Add roasted squash and simmer 5 minutes.
Step 6
Blend soup with an immersion blender until completely smooth, working in batches if needed.
Step 7
Stir in cream and taste for salt and pepper. Adjust seasoning.
Step 8
Heat 1 tbsp oil in a small skillet over medium-high. Fry sage leaves 30 seconds per side until crispy.
Step 9
Ladle soup into bowls. Drizzle with a touch of cream and top with crispy sage. Serve hot.
Tools you’ll need
- sheet pan
- large pot (5+ quart)
- immersion blender or regular blender
- small skillet
- knife and cutting board
- ladle
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