Creamy Butternut Squash Soup
User Reviews
5
Creamy Butternut Squash Soup
Description
The recipe begins by roasting peeled and cubed butternut squash drizzled with olive oil and a bit of salt until tender. Separately, diced onion and chopped carrot are cooked in butter until softened, followed by adding minced garlic and seasoning with salt and pepper. Chicken broth and diced sage leaves are added to this base and simmered before combining with the roasted squash. The mixture is pureed until smooth using an immersion blender or traditional blender, then returned to the pot and enriched with heavy cream to create a creamy, luscious texture.
Flavor notes include the natural sweetness from roasted squash combined with the herbal earthiness of sage. The texture is smooth and comforting, ideal for cooler days or as a starter course.
Serving suggestions include garnishing with crisp sage leaves, homemade croutons, or pepitas to add texture contrast. The recipe accommodates adjustments to cream quantity at serving time to suit personal richness preference.
Ingredients
- 3 lbs butternut squash (roasted)
- olive oil
- 4 Tablespoons butter
- 1 large onion (diced)
- 1 large carrot (chopped)
- 2 garlic minced or 1/4 teaspoon garlic powder, cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1-2 sage diced, leaves
- 1/2 cup heavy cream
Instructions
- Heat oven to 400 degrees. Line a baking sheet with parchment paper. Peel the butternut squash and cut into 1" inch cubes. If you want to make it easier, buy the butternut squash already cut into cubes. Drizzle with olive oil and sprinkle with a touch of salt. Spread in an even layer and bake for about 30 minutes or until tender.
- Meanwhile in a large pot, melt butter over medium heat. Add onion and carrot and cook for 10-12 minutes, stirring often. Stir in garlic and cook for 1 minute longer. Sprinkle with salt and pepper.
- Add chicken broth and sage leaves. Bring the chicken broth to a boil and then reduce to a simmer. Add roasted squash to the soup mixture. Puree the soup using an immersion blender or carefully add in batches to a blender. Make sure to vent the blender to allow the steam to escape.
- Return back to the pot and add the heavy cream. You may want to add more heavy cream when serving. Check for seasonings. Serve with homemade croutons, crisp sage leaves, or pepitas.
User Reviews
Overall Rating
5
You'll Also Love
