Butternut Squash Soup (classic)
Printed from Inclusive Kitchen — Butternut Squash Soup
Butternut squash soup is a beloved dish that warms the soul, especially during the cooler months. This classic version highlights the natural sweetness of the squash, complemented by the earthy notes of sage. The combination creates a velvety texture that is both comforting and sophisticated, making it a perfect starter for a cozy dinner or a light lunch.
Historically, butternut squash has roots in the Americas, where it was cultivated by Native Americans long before European settlers arrived. Its versatility and rich flavor have made it a staple in many kitchens, particularly in the fall when the harvest is abundant. This soup not only showcases the squash's delightful taste but also pays homage to traditional cooking methods that emphasize simplicity and quality ingredients.
To make this soup, you’ll need to embrace the art of roasting, which enhances the natural sugars in the squash, creating a deeper flavor profile. The addition of sage, a herb often associated with autumn, adds a fragrant touch that elevates the dish. Whether you serve it with a drizzle of cream or a sprinkle of toasted pumpkin seeds, this butternut squash soup is sure to impress your guests and warm your heart. Just remember, it’s so good you might want to keep it all to yourself—though sharing is caring, right?
Ingredients
- 2 pounds butternut squash
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic
- 4 cups vegetable broth
- 10 leaves fresh sage leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the squash, allowing it to caramelize and develop a rich flavor.
- Prepare the butternut squash by cutting it in half lengthwise and scooping out the seeds. Place the squash halves cut-side up on a baking sheet.
- Drizzle 1 tablespoon of olive oil over the squash and sprinkle with salt and pepper. This will help enhance the flavor and promote browning.
- Roast the squash in the preheated oven for about 30-35 minutes, or until the flesh is tender and easily pierced with a fork. The edges should be slightly caramelized.
- While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
- Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning. Garlic adds a wonderful aroma and depth to the soup.
- Once the squash is done roasting, scoop the flesh out of the skin and add it to the pot with the onions and garlic. Stir to combine.
- Pour in the vegetable broth and add the fresh sage leaves. Bring the mixture to a simmer over medium heat, allowing the flavors to meld for about 10 minutes.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches.
- After blending, return the soup to the pot and stir in the heavy cream. This will give the soup a rich, creamy texture.
- Season the soup with additional salt and pepper to taste. Remember, a little seasoning goes a long way in enhancing the flavors.
- Serve the soup hot, garnished with a few extra sage leaves or a drizzle of cream if desired. Enjoy the warmth and comfort of this classic dish!
Nutrition (per serving)
- Calories: 250
- Carbs g: 35
- Protein g: 4
- Fat g: 10
- Sugar g: 5
