Butternut Squash Soup

What You Need:

-Butternut Squash -Yellow Onion -Olive Oil -Salt -Pepper

-Chicken Broth -Nutmeg -Dry Rubbed  Sage -Heavy Cream


Preheat the oven to 400°F. Peel and dice butternut squash into ½-inch cubes. Slice yellow onion. Place the squash and onion on a parchment-lined baking sheet, drizzle with olive oil, and sprinkle with pepper and salt. Toss to coat.

Prep Vegetables


Roast the squash and onions in the preheated oven for 30 minutes, stirring once after 20 minutes. The squash should be tender and slightly browned after 30 minutes of roasting. If not, add more time.

Roast Vegetables


Add the roasted butternut squash and onions to a blender along with chicken broth.

Add To Blender


Purée the vegetables and broth until smooth.

Purée Together


Transfer the soup to a pot and add nutmeg and rubbed sage. Stir to combine. Place the pot over medium heat and cook the soup, stirring occasionally, until heated through (5-10 minutes).

Transfer To Pot


Stir heavy cream into the soup.

Add Cream


Taste the soup and adjust the salt or other seasonings to your liking.

Taste And Serve

Ready to Make it?