Description
A velvety autumn soup blending the sweetness of butternut squash with the nutty depth of browned butter and fresh sage.
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 4 tablespoons unsalted butter
- 1 tablespoon fresh sage, finely chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Melt the butter in a large pot over medium heat, stirring until it foams and turns golden brown.
- Add diced onion to the pot and sauté until translucent, then stir in the minced garlic for one minute.
- Add chopped sage to the butter mixture and cook for 30 seconds until fragrant.
- Stir in the cubed butternut squash and cook for 5-7 minutes to lightly soften.
- Pour in the vegetable broth, bring to a boil, then cover and simmer on low for 15-20 minutes until squash is tender.
- Use an immersion blender to puree the soup until completely smooth.
- Stir in heavy cream, salt, and pepper, then heat through on low for 2 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American