Quick & Easy Butternut Squash Soup
75% authentic · American
A simplified version of butternut squash soup, perfect for weeknights, using pre-cut squash and fewer ingredients for a faster, yet still delicious, meal.
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Ingredients
- Pre-cut butternut squash cubes24 oz
- Vegetable broth4 cups
- Butter2 tablespoons
- Sage1 teaspoon, dried
- Saltto taste
- Black pepperto taste
Steps
- 1
In a large pot, melt butter over medium heat.
- 2
Add the pre-cut butternut squash cubes and sauté for 5 minutes until slightly softened.
- 3
Pour in the vegetable broth and add dried sage, salt, and pepper. Bring to a boil.
- 4
Reduce heat, cover, and simmer for 15-20 minutes, or until the squash is very tender.
- 5
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer to a regular blender and blend until smooth.
- 6
Taste and adjust seasoning with salt and pepper. Serve hot, optionally garnished with toasted pumpkin seeds.
