Creamy Butternut Squash Soup

Name: Creamy Butternut Squash Soup
Total time: 50 min
Yield: 5 servings
Ingredients: 1 large butternut squash; 4 cups vegetable broth; 1 small yellow onion; 2 cloves garlic; 2 tablespoons olive oil; 1/4 cup heavy cream; 5 leaves fresh sage; 1/4 teaspoon nutmeg; 1 teaspoon salt; 1/2 teaspoon black pepper

A naturally sweet and creamy soup, bursting with the comforting flavors of roasted butternut squash and a hint of warmth.

American⏱ 50 min⚠ Contains 1 allergen(s)

✨ High in vitamin C✨ High in sodium✨ Good source of fiber

Ingredients

Butternut squash1 large
Vegetable broth4 cups
Yellow onion1 small
Garlic2 cloves
Olive oil2 tablespoons
Heavy cream1/4 cup
Fresh sage5 leaves
Nutmeg1/4 teaspoon
Salt1 teaspoon
Black pepper1/2 teaspoon

Nutrition (per serving, makes 5)

Calories182 kcal

Protein3.5 g

Carbs23.6 g

Fat10.1 g

Fiber3.7 g

Sugar6.8 g

Sodium1053 mg

Vitamin C26.1 mg

Iron1.1 mg

Calcium103 mg

Potassium669 mg

Estimated values.

Steps

1Preheat oven to 400°F (200°C). Peel, seed, and cube the butternut squash, then toss with 1 tablespoon olive oil, salt, and black pepper.
2Roast squash for 25-30 minutes, or until tender and lightly caramelized.
3Meanwhile, finely chop onion and mince garlic, then sauté in 1 tablespoon olive oil in a large pot until softened.
4Add roasted squash, vegetable broth, fresh sage, and nutmeg to the pot, bring to a simmer, and cook for 10 minutes.
5Remove sage leaves, then blend the soup until smooth using an immersion blender or standard blender, stirring in heavy cream just before serving.