Description
Creamy Butternut Squash Soup, a velvety blend of sweet squash, apple, and sage. My simple recipe for a comforting autumn meal, even after kitchen blunders.
Ingredients
Scale
- Base Ingredients:
- 2–3 lb butternut squash, peeled, seeded, cubed
- 1 medium yellow onion, chopped
- 3–4 garlic cloves, minced
- 1 medium apple (Gala or Honeycrisp), peeled, cored, chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Flavor Boosters:
- 6–8 fresh sage leaves, chopped
- Pinch of nutmeg (freshly grated if possible)
- Salt, to taste
- Black pepper, to taste
- Garnish & Toppings:
- Extra swirl of heavy cream (optional)
- Toasted pumpkin seeds (optional)
- Crispy sage leaves (optional)
- Optional Add-ins:
- Pinch of cayenne pepper for heat
- 1–2 carrots, chopped (roasted with squash)
Instructions
- Prepping the Squash:: First up, tackling that butternut squash. Honestly, this is usually the hardest part for me, a bit of a workout! Carefully peel the squash with a good peeler. Then, slice it in half lengthwise, scoop out those seeds and stringy bits – I usually use a spoon for this. Now, chop the squash into roughly 1-inch cubes. Try to keep them somewhat uniform so they roast evenly. I remember one time I had giant chunks and tiny bits, and the tiny bits burned while the big ones were still hard. Oops! Learn from my mistakes, hon.
- Roasting for Flavor:: Preheat your oven to 400°F (200°C). Toss those squash cubes with a tablespoon of olive oil, a good pinch of salt, and some fresh black pepper on a baking sheet. Spread them out in a single layer. This step is crucial for developing that deep, sweet flavor for our Creamy Butternut Squash Soup. Roast for about 20-25 minutes, or until they’re tender and slightly caramelized. You’ll see those lovely browned edges – that’s where the magic happens. Don’t rush it, the roasting adds so much depth.
- Sautéing Aromatics:: While the squash roasts, grab a large pot or Dutch oven. Heat another tablespoon of olive oil over medium heat. Add your chopped onion and cook until it’s softened and translucent, about 5-7 minutes. The smell right now is just divine, isn’t it? Then, toss in your minced garlic and chopped fresh sage. Sauté for just another minute until fragrant – don’t let the garlic burn, that’s a sad, bitter flavor we want to avoid!
- Simmering the Soup Base:: Now, add your chopped apple to the pot with the onions and garlic. Give it a quick stir. Pour in the vegetable broth. Bring the mixture to a gentle simmer. This is where all those flavors start to meld together. I always get a little excited at this point, knowing how good it’s going to be. Let it bubble gently for about 10 minutes, allowing the apple to soften further and release its sweetness.
- Blending to Creaminess:: Once your roasted butternut squash is done and tender, carefully add it to the pot with the broth mixture. Remove the pot from the heat. Now, for the fun part: blending! Using an immersion blender, carefully purée the soup until it’s super smooth and creamy. If you don’t have an immersion blender, transfer the soup in batches to a regular blender (be careful with hot liquids, vent the lid!). Blend until velvety. This is where the “creamy” in Creamy Butternut Squash Soup really shines!
- Finishing Touches:: Return the puréed soup to the pot over low heat. Stir in the heavy cream and a pinch of freshly grated nutmeg. Taste the soup and adjust the seasonings – add more salt and pepper if needed. This is your chance to make it absolutely perfect for your palate. Let it warm through for a few minutes, but don’t bring it to a rolling boil after adding the cream. Serve this beautiful Creamy Butternut Squash Soup warm, perhaps with a little extra swirl of cream or some toasted seeds. So satisfying!