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Butternut Squash Soup
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

Light and delicious

Course: Soup
Cuisine: American
Keyword: butternut
Servings: 6
Calories: 120 kcal
Author: A. JoAnn
  • 1 butternut squash about 2 pounds
  • 2 yellow onions
  • 1 quart vegetable or chicken broth
  • 2 tbsp olive oil
  • 1 tsp nutmeg, ground
  • 1 tsp sage, dried and crumbled
  • 1-2 tsp salt
  • 1/2 tsp pepper
  1. Peel squash, then scoop out pulp and seeds.

    half squash and scoop out pulp and seeds
  2. Cut up squash and onions.

  3. Heat oil in large soup pot.  Add squash and onion and saute a few minutes.

  4. Add broth to pot. Cover and simmer 20-30 minutes until vegetables are tender.

  5. Use a ladle, scoop soup into blender and blend until smooth (or use an immersion blender, if you have one).  You may need to divide the soup to do this.

  6. Return pureed soup to pot. Add and adjust spices to taste.

  7. If desired, add a scoop of creme fraiche or drizzle of cream just before serving.