Butternut Squash Soup
A cozy and comforting butternut squash soup that’s perfect for autumn gatherings and family traditions.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 large Butternut Squash (or 2 small)
- 1 large Onion (yellow or white)
- 4 cups Vegetable or Chicken Broth
- 1 cup Heavy Cream
- 1–2 teaspoons Fresh or Dried Sage
Instructions
- Preheat the oven to 400°F. Slice the butternut squash in half and scoop out the seeds. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- Heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onion and a pinch of salt, cooking for 5-7 minutes until translucent.
- Scoop the roasted squash into the pot with onions. Add broth and stir, bringing to a gentle simmer for about 10 minutes.
- Blend the soup until smooth using a high-speed or immersion blender. Season with salt and pepper to taste.
- Add heavy cream and stir to combine. Warm slightly over low heat, adding fresh or dried sage as desired.
Notes
This soup can be made ahead of time and stores well in the fridge for 3-4 days. It tastes even better the next day!
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 30mg
Keywords: butternut squash, soup, autumn recipe, comfort food, vegetarian soup