Ultimate Butternut Squash Soup
A velvety butternut squash soup that embodies the warmth of fall with its creamy texture and earthy flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 Butternut squash
- 1 medium yellow onion
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut milk)
- 2 tablespoons fresh sage (or dried sage)
Instructions
- Prepare Ingredients: Gather all ingredients. Cut both ends of the squash, slice in half, scoop out seeds, and peel the skin. Cut into 1-inch cubes.
- Sauté the Onion: In a large pot, heat olive oil or butter. Add chopped onion and sauté for 5-7 minutes until soft.
- Cook the Squash: Add cubed butternut squash to the pot and stir. Cook for 3-4 minutes.
- Add the Broth: Pour in enough broth to cover the squash. Simmer for 20-25 minutes until tender.
- Blend It Up: Remove pot from heat, let cool slightly, then blend until smooth, adding cream as desired.
- Season to Taste: Stir in sage and season with salt, pepper, and spices.
- Serve and Enjoy: Ladle into bowls, garnish with cream or croutons.
Notes
For a vegan version, substitute cream with coconut milk and use vegetable broth. Add spices for extra flavor!
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg
Keywords: butternut squash soup, fall recipe, vegetarian soup