Heavenly Creamy Butternut Squash Soup: A Cozy Fall Delight

Ingredients

Main Ingredients

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

Soup Base & Cream

• 3 cups low‑sodium vegetable broth
• ½ cup heavy cream
• 2 teaspoons fresh sage, finely chopped

Seasonings & Garnish

• 1 tablespoon pure maple syrup
• ¼ teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper, to taste
• Optional garnish: toasted pumpkin seeds and a drizzle of extra cream

Instructions

Blending the Soup

1. Combine Ingredients. Transfer the roasted squash to the pot with the aromatics. Add the vegetable broth, maple syrup, and grated nutmeg. Stir to incorporate, then bring the mixture to a gentle boil.
2. Simmer. Reduce the heat to low and let the soup simmer for 10 minutes. This melds the flavors and softens any remaining firm bits, ensuring a silky final texture.
3. Puree. Using an immersion blender, blend the soup directly in the pot until completely smooth. If you prefer an ultra‑silky texture, blend in batches in a countertop blender, returning the puree to the pot.
4. Finish with Cream. Stir in the heavy cream and a final pinch of salt and pepper. Heat gently for another 2‑3 minutes—avoid boiling once the cream is added to prevent curdling.
5. Adjust Consistency. If the soup is too thick, thin it with a splash more broth or warm water until you reach your desired consistency. Taste and adjust seasoning as needed.