Ingredients
Scale
- 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 teaspoon dried sage
- 1/2 teaspoon ground nutmeg
- 1/2 cup heavy cream (or full-fat coconut milk for a dairy-free option)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Optional garnish: toasted pumpkin seeds (pepitas) and a drizzle of olive oil
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook for about 5 to 7 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let the garlic burn. This step builds the savory base that balances the sweetness of the squash.
- Simmer the Soup: Add the cubed butternut squash, dried sage, nutmeg, salt, and pepper to the pot. Stir well to coat the squash in the oil and aromatics. Pour in the vegetable or chicken broth, ensuring the squash is mostly submerged. 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 and easily falls apart.
- Blend and Finish: Use an immersion blender directly in the pot to blend the soup until it is completely smooth and velvety. If you do not have an immersion blender, carefully transfer the soup in batches to a standard blender. Once smooth, stir in the heavy cream and heat through for another 2 minutes. Taste and adjust the seasoning with extra salt or pepper if needed. Ladle the soup into bowls and garnish with toasted pumpkin seeds or a swirl of cream.
- Cook Time: 45 minutes