Description
A velvety and comforting butternut squash soup enhanced with fragrant sage and creamy richness, perfect for chilly fall days.
Ingredients
Vegetables
- 1 onion, diced
- 1 butternut squash, peeled & cubed
- 2 carrots, chopped
Liquids & Fats
- 2 tbsp butter
- 3 cups vegetable broth
- 1/2 cup heavy cream
Herbs & Seasonings
- 1 tsp sage (fresh or dried)
- Salt & pepper, to taste
Instructions
- Sauté Onion: In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes, to release its sweetness and build the base flavor.
- Add Vegetables and Broth: Stir in the cubed butternut squash, chopped carrots, vegetable broth, and sage. Bring the mixture to a simmer, cover, and cook for 20 to 25 minutes until the vegetables are tender and easily pierced with a fork.
- Blend Soup: Using an immersion blender directly in the pot or transferring the soup in batches to a countertop blender, blend until completely smooth and creamy.
- Finish with Cream: Return the pureed soup to the pot (if needed), stir in the heavy cream to add richness and a silky texture.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Serve warm for a cozy, comforting meal.
Notes
- Fresh sage provides a more vibrant flavor, but dried sage works well in a pinch.
- For a dairy-free option, substitute the heavy cream with coconut cream or a plant-based alternative.
- If the soup is too thick, adjust the consistency by adding more vegetable broth or water.
- This soup can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
- Garnish with a drizzle of cream or crispy sage leaves for an elegant presentation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
