Cozy Comfort in a Bowl: Butternut Squash Soup
A vibrant and velvety butternut squash soup, perfect for warming the soul during the chilly autumn months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 Butternut Squash
- 1 Onion (sweet or yellow)
- 4 cups Broth (vegetable or chicken)
- 1 cup Cream (or coconut milk for dairy-free)
- Fresh Sage (or dried), to taste
- Olive oil, for drizzling
- Salt and pepper, to taste
Instructions
- Prep the butternut squash by preheating your oven to 400°F (200°C) and slicing the squash in half. Scoop out the seeds, drizzle with olive oil, and roast for 30–40 minutes until fork-tender.
- Sauté the onion in a large pot with olive oil or butter over medium heat until translucent, about 5–7 minutes.
- Add the roasted squash to the pot with the sautéed onions and pour in 4 cups of broth. Bring to a gentle simmer.
- Blend the soup until smooth using an immersion blender or carefully in batches with a regular blender.
- Stir in the cream and chopped sage, heating the soup through for about 5 minutes.
- Serve the soup in bowls, drizzling with extra cream and garnishing with crispy sage leaves as desired.
Notes
Pairs well with crusty bread or a fresh salad. Can be frozen for later enjoyment.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
Keywords: butternut squash soup, fall recipes, cozy meals, vegetarian soup