Butternut Squash Soup Recipe

Written by Robert J. Matthews

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1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups) 1 medium onion, diced 2 cloves garlic, minced 4 cups vegetable or chicken broth

Ingredients

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1 teaspoon dried sage 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 2 tablespoons butter

Ingredients

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In a large pot over medium heat, melt the butter. Add the onion and cook until translucent, about 3-4 minutes.

Instructions

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Add the garlic and cook for 1 more minute.

2

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Add the butternut squash, broth, sage, cinnamon and nutmeg. Bring to a boil.

3

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Once boiling, reduce heat to a simmer and cook for 15-20 minutes or until squash is very tender.

4

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Remove pot from heat and use an immersion blender to puree the soup right in the pot until smooth and creamy.

5

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Ladle soup into bowls and top with freshly chopped sage or pepitas if desired.

6

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