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Butternut Squash Soup

Silky, cozy roasted butternut squash soup with carrots, onion, sage and a splash of cream. Fall in a bowl!
Print Recipe
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 1 butternut squash peeled and cubed
  • 1 onion quartered
  • 2 carrots chopped
  • 2 tbsp olive oil
  • 3 cups chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 tsp dried sage
  • salt and black pepper

Equipment

  • Blender
  • Pot

Method
 

  1. Toss the squash, onion, and carrots with olive oil, sage, salt, and pepper. Roast at 400°F for 30 minutes.
  2. Blend the roasted vegetables with the broth until silky smooth.
  3. Simmer 10 minutes, then stir in the cream. Season to taste.

Notes

  • Roast the vegetables first for a caramelized flavor.
  • Season to taste after adding the cream.