Print

Butternut Squash Soup

Print Recipe

A cozy classic butternut squash soup that evokes warm autumn memories and is perfect for any meal.

Ingredients

Scale
  • 2 medium-sized Butternut Squash
  • 1 large Onion
  • 4 cups Vegetable or Chicken Broth
  • 1 cup Cream
  • A handful of Fresh Sage

Instructions

  1. Prep your ingredients: Start by peeling and dicing the butternut squash into small cubes (about 1-inch). Chop your onion into small pieces.
  2. Sauté the aromatics: In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes.
  3. Add the squash: Toss the diced butternut squash into the pot. Stir it in with the onions and let it cook for about 5 minutes.
  4. Pour in the broth: Add the broth to the pot, ensuring it covers the squash completely. Bring it to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes.
  5. Blend it up: Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
  6. Stir in the cream and sage: Return the soup to low heat, stir in the cream and fresh sage, and let it warm through.
  7. Season to perfection: Taste your soup and add salt, pepper, and a pinch of nutmeg or cinnamon if desired.

Notes

This soup can be made ahead of time and freezes beautifully. For a vegan version, substitute cream with coconut milk.

Nutrition

Keywords: butternut squash, soup, autumn recipe, comfort food, vegetarian soup

Find it online: https://mapleladle.com/creamy-butternut-squash-soup-20-minute-meal-prep/