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Creamy Butternut Squash Soup

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A cozy, creamy butternut squash soup infused with fresh sage and a hint of nutmeg, perfect for autumn comfort and easy weeknight meals.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 pounds), peeled and cubed
  • 6–8 fresh sage leaves, whole for frying and garnish
  • 1 large yellow onion, diced
  • 3 large garlic cloves, minced
  • 4 cups (32 fl oz) low-sodium vegetable broth
  • 1 cup (8 fl oz) heavy cream or coconut cream for dairy-free version
  • 2 tablespoons unsalted butter (or olive oil for vegan)
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • Optional garnish: toasted pumpkin seeds or a swirl of cream

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Peel and cube the butternut squash into roughly 1-inch (2.5 cm) cubes.
  3. Toss the squash cubes with 1 tablespoon melted butter, salt, and a pinch of black pepper. Spread them in a single layer on the baking sheet.
  4. Roast for 25-30 minutes, stirring halfway through, until the squash is tender and lightly caramelized.
  5. While the squash roasts, heat the remaining butter in a large pot over medium heat. Add diced onion and cook for about 5 minutes until soft and translucent.
  6. Add minced garlic and whole sage leaves to the pot. Cook for 1-2 minutes until fragrant.
  7. Carefully add the roasted squash to the pot, then pour in the vegetable broth. Bring to a simmer and cook for 10 minutes.
  8. Remove the whole sage leaves (or leave one for garnish), then puree the soup until silky smooth using an immersion blender or countertop blender in batches.
  9. Stir in the heavy cream and nutmeg, warming gently for another 3-5 minutes. Taste and adjust salt and pepper as needed.
  10. Serve hot, garnished with crisp fried sage leaves, toasted pumpkin seeds, or a swirl of cream.

Notes

Roasting the squash deepens its natural sweetness. Fry sage leaves in butter until crispy for garnish. Use an immersion blender for easier cleanup and smoother texture. Adjust salt gradually and taste often. If soup is too thick after blending, add more broth or water. Keep stove at medium-low after adding cream to avoid curdling.

Nutrition

Keywords: butternut squash soup, creamy soup, autumn soup, sage soup, easy soup recipe, cozy soup, dairy-free soup, vegan soup option

Find it online: https://sweetstirring.com/creamy-butternut-squash-soup-recipe-easy-cozy-autumn-comfort/