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Description
A rich and velvety butternut squash soup topped with crispy sage for a cozy fall meal.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 10 fresh sage leaves
- 1 tbsp butter
Instructions
- Preheat oven to 400°F. Toss butternut squash with olive oil, salt, and pepper. Roast for 25 minutes or until tender.
- In a large pot, sauté onion and garlic until soft, about 5 minutes.
- Add roasted squash and vegetable broth. Bring to a boil, then simmer for 10 minutes.
- Blend the soup until smooth using an immersion blender or regular blender.
- Stir in heavy cream and nutmeg. Simmer for 5 more minutes.
- In a small pan, melt butter over medium heat. Add sage leaves and cook until crispy, about 2 minutes.
- Serve soup topped with crispy sage.
Notes
- For a dairy-free version, use coconut milk instead of heavy cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze soup without the crispy sage for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 25mg