When the weather turns cold, get cozy with a bowl of this butternut squash soup. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen
ingredient
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 medium butternut squash (3 pounds), peeled and cubed
- 4 cups vegetable broth
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup heavy whipping cream
- Optional: Additional heavy whipping cream and crispy sage leaves
Directions
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
- Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.
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