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A bowl of vibrant orange butternut squash soup garnished with fresh sage and a swirl of cream.

Creamy Butternut Squash Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 245
Ingredients Method

Ingredients
  

  • 2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 2 cloves garlic , minced
  • 1 tablespoon olive oil
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon fresh sage, chopped (optional garnish)

Method
 

  1. Heat olive oil in a large stockpot over medium heat.
  2. Add the diced onion and sauté for 5 to 7 minutes until translucent and softened.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the cubed butternut squash and vegetable broth to the pot; ensure squash is mostly submerged.
  5. Bring the liquid to a boil, then reduce heat to low and simmer, covered, for 20 to 25 minutes or until the squash is fork-tender.
  6. Remove the pot from heat and use an immersion blender to puree the mixture until completely smooth.
  7. Stir in the heavy cream, salt, black pepper, and nutmeg.
  8. Return the pot to low heat and simmer for an additional 2 to 3 minutes to incorporate flavors.
  9. Ladle into bowls and garnish with chopped sage if desired.