Easy Butternut Squash Soup

Steps to make

1. 1

   Sauté onions

   5 min
   

   In a Dutch oven or heavy-bottomed pot over medium heat, heat 1 tablespoon olive oil and add 1 chopped onion. Sauté, stirring frequently, until the onions are translucent and tender, about 5 minutes.

2. 2

   Add garlic

   1 min
   

   Add 3 minced garlic cloves and cook for 1 minute.

4. 3

   Add squash, broth, salt and pepper

   20 min
   

   Stir in the cubed butternut squash, 4 cups vegetable broth, ¾ teaspoon sea salt, and ¼ teaspoon pepper and bring to a boil. Then reduce heat and simmer, covered, about 10-15 minutes or until the butternut squash is tender.

5. 4

   Fry the sage

   2 min
   

   In a small skillet, heat ¼ cup olive oil until hot. Add the sage leaves and fry in batches for about 10-15 seconds or until the oil stops sizzling around the edges. Carefully transfer the leaves to a paper towel-lined plate and sprinkle with flaky sea salt.

6. 5

   Purée the soup

   1 min
   

   Use an immersion blender to puréе the soup. Alternatively, cool slightly and puréе the soup in batches in a blender, then return to the pot.

7. 6

   Add heavy cream

   1 min
   

   Stir in ½ cup heavy cream and let the soup heat through.

8. 7

   Serve

   

   Serve piping hot, garnished with fried sage leaves and a drizzle of extra cream if you wish. Enjoy!