Description
A velvety and comforting butternut squash soup delicately infused with fragrant sage and enriched with creamy heavy cream, perfect for cozy fall meals.
Ingredients
Main Ingredients
- 2 tbsp butter
- 1 onion, diced
- 1 butternut squash, peeled & cubed
- 2 carrots, chopped
- 3 cups vegetable broth
- 1 tsp sage (fresh or dried)
- 1/2 cup heavy cream
- Salt & pepper, to taste
Instructions
- Sauté Onions: In a pot over medium heat, melt the butter and sauté the diced onion until it becomes soft and translucent, releasing its natural sweetness.
- Add Vegetables and Broth: Add the peeled and cubed butternut squash and chopped carrots to the pot. Pour in the vegetable broth and sprinkle in the sage. Stir to combine all ingredients.
- Simmer: Bring the mixture to a gentle simmer and cook uncovered for 20 to 25 minutes, or until the squash and carrots are tender when pierced with a fork.
- Blend Soup: Using an immersion blender directly in the pot or transferring to a blender in batches, blend the soup until completely smooth and creamy.
- Finish with Cream: Stir in the heavy cream to enrich the soup and create a luscious texture.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Serve warm and enjoy the cozy flavors.
Notes
- For a vegan version, substitute butter with olive oil and heavy cream with coconut cream or a plant-based cream alternative.
- If fresh sage is not available, dried sage works well but reduce to 1/2 tsp as it is more concentrated.
- Peeling butternut squash can be made easier by microwaving it for a couple of minutes before peeling.
- For thicker soup, reduce broth slightly or add less when cooking.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
