Cozy Creamy Butternut Squash Soup

Ingredients

Main Ingredients

• 1 large butternut squash (about 2½ lbs), peeled, seeded, and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced

Aromatics & Base

• 3 cups low‑sodium vegetable broth
• 1 tablespoon olive oil
• ½ teaspoon ground nutmeg

Cream & Seasonings

• ½ cup heavy cream (or coconut cream for dairy‑free)
• 2 tablespoons pure maple syrup
• 1 tablespoon fresh sage, finely chopped
• Salt and freshly ground black pepper, to taste

Garnish

• ¼ cup pepitas (pumpkin seeds), toasted
• Extra sage leaves for garnish (optional)

Instructions

Simmering the Soup

1. Combine Ingredients. Add the roasted squash, 3 cups vegetable broth, ½ teaspoon nutmeg, and the chopped fresh sage to the pot. Stir to blend, then bring to a gentle boil.
2. Simmer. Reduce heat to low and let the mixture simmer for 10‑12 minutes. This allows the flavors to meld and the squash to soften further, creating a uniform texture for blending.
3. Blend. Using an immersion blender (or a countertop blender in batches), puree the soup until completely smooth. The soup should be velvety with no visible chunks. If it’s too thick, add a splash of extra broth or water.
4. Finish with Cream & Sweetener. Stir in ½ cup heavy cream and 2 tablespoons maple syrup. Heat gently for 2‑3 minutes—do not boil—to preserve the cream’s silkiness and the maple’s subtle sweetness.
5. Season. Taste and adjust salt and pepper as needed. A final pinch of nutmeg can be added for extra warmth if desired.