Are you looking for the perfect fall soup recipe? Look no further than this Butternut Squash Soup with Sage Cream! This savory and creamy soup is sure to warm you up on a chilly autumn evening.
To start, gather the following ingredients:
– 1 large butternut squash, peeled and seeded
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 4 garlic cloves, minced
– 4 cups chicken or vegetable broth
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– Salt and pepper, to taste
– 1/2 cup heavy cream
– 2 tablespoons chopped fresh sage
Begin by preheating your oven to 375°F. Cut the peeled and seeded butternut squash into 1-inch pieces, toss with 1 tablespoon of the olive oil, and spread onto a baking sheet. Roast in the preheated oven for 25-30 minutes, until the squash is tender and lightly browned.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and cook until softened, approximately 5 minutes. Add the roasted squash, chicken or vegetable broth, nutmeg, cinnamon, ginger, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 10-15 minutes.
Blend the soup in batches until smooth, and return to the pot. Stir in the heavy cream and fresh sage, and heat over low heat until warmed through.
Serve your Butternut Squash Soup with Sage Cream with a garnish of fresh sage and a slice of crusty bread. Enjoy this creamy and flavorful soup as the ultimate comfort food on a chilly autumn day.
This recipe is taken from BS’ in the Kitchen, and has been adapted to include Cabot Greek Yogurt for an even creamier texture. However, feel free to use heavy cream or sour cream in its place if desired.
Don’t wait any longer to try this delicious fall soup recipe. Your taste buds will thank you!
