Classic Butternut Squash Soup
Traditional dish · American
A smooth and creamy classic butternut squash soup, highlighting the natural sweetness of the squash with aromatic spices.
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Ingredients
- Butternut squash1 large
- Yellow onion1 medium
- Garlic2 cloves
- Vegetable broth4 cups
- Heavy cream1/2 cup
- Butter2 tablespoons
- Nutmeg1/4 teaspoon
- Saltto taste
- Black pepperto taste
- Sagefor garnish
Steps
- 1
Peel, seed, and cube the butternut squash.
- 2
Chop the onion and mince the garlic.
- 3
Melt butter in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- 4
Add garlic and cook for 1 minute more until fragrant.
- 5
Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until squash is very tender, about 20-25 minutes.
- 6
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Work in batches if necessary.
- 7
Return the soup to the pot. Stir in heavy cream and nutmeg. Heat gently, but do not boil.
- 8
Season with salt and black pepper to taste.
- 9
Serve hot, garnished with a swirl of cream and fresh sage.
