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Butternut Squash Soup

Ingredients

  • 1 Tbsp olive oil
  • 1 medium yellow onion roughly chopped
  • 2 large garlic cloves chopped
  • 1/2 butternut squash seeded, peeled and cubed
  • 4 cups good quality vegetable stock
  • a few sage leaves torn
  • 1/4 cup heavy cream
  • salt and pepper to taste

Instructions

  1. Heat a 3qt saucepan over medium heat and add oil after pan is heated.
  2. Add onion and garlic to the pan and sauté until soft but not browned. Stir occasionally. (approx. 5 min)
  3. Add cubed squash and torn sage leaves and sauté for a few minutes.
  4. Add stock. Bring to a boil and then reduce heat to a simmer. Cover and allow to cook for 15 minutes or until the squash is soft.
  5. Using a stick blender, blend the soup until smooth.
  6. Add cream and stir to combine.
  7. Taste and add salt and pepper as desired.

Recipe Notes

***The smaller the butternut squash cubes the quicker it will cook.
***4 cups of stock to 1/2 a squash will make this a soupy soup. If a thicker soup is desired either add more cubed squash OR reduce the amount of stock used.
***Omit the cream for a vegan version.
***Soup freezes and reheats well.
***Serving options ~ top with sage and crème friache or homemade garlic sage croutons. Serve with grilled cheese or a salad.