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Creamy Butternut Squash Soup

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Course: Soup
Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 1 medium medium butternut squash peeled and cubed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • ½ cup heavy cream (optional for extra creaminess)
  • Salt and pepper to taste
  • Fresh sage or thyme for garnish

Instructions

  • Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.
  • In a large pot, sauté onion and garlic over medium heat until soft and fragrant (about 5 minutes).
  • Add roasted squash and vegetable broth. Simmer for 10 minutes to blend flavors.
  • Use an immersion blender (or transfer to a blender) to puree until smooth. Stir in heavy cream if using.
  • Adjust seasoning and serve hot, garnished with fresh sage or thyme.