Ingredients
Scale
- 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 4 cups vegetable or chicken broth
- 1 teaspoon dried sage or thyme
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1/2 cup heavy cream or full-fat coconut milk (optional for extra creaminess)
- Pumpkin seeds or fresh parsley for garnish
Instructions
- Start by preparing your vegetables. Peel the butternut squash using a sturdy vegetable peeler, then slice it in half lengthwise. Scoop out the seeds with a spoon and cut the flesh into 1-inch cubes. Dice your onion and mince the garlic. Having everything chopped and ready to go ensures the cooking process moves quickly and smoothly.
- Place a large Dutch oven or heavy-bottomed pot over medium heat and add the olive oil or butter. Toss in the diced onions and sauté for 5 to 7 minutes until they are translucent and fragrant. Add the garlic, dried sage, and nutmeg, stirring for another minute to release the aromas. Add the cubed butternut squash to the pot and pour in the broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 to 25 minutes, or until the squash is fork-tender.
- Once the squash is soft, use an immersion blender directly in the pot to blend the soup until it is completely smooth. If you do not have an immersion blender, carefully transfer the soup to a standard blender in batches. If using cream or coconut milk, stir it in now and heat through for another minute. Taste the soup and add salt and pepper as needed. Ladle the hot soup into bowls and garnish with pumpkin seeds or a sprig of parsley before serving with a side of crusty bread.
- Cook Time: 45 minutes