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Creamy Butternut Squash Soup with Crispy Sage Topping
When juggling a busy schedule, finding recipes that are both easy to prepare and cost-effective feels like a triumph. Our creamy butternut squash soup ticks all the boxes with its velvety texture and rich flavors, perfect for a cozy family dinner or a quick weeknight meal. What’s better? This dish centers around seasonal ingredients, ensuring it’s affordable yet delicious. Enjoy a blend of sweet, savory, and aromatic flavors all in under 30 minutes!
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Why You’ll Love It
- Ready in 20 minutes!
- Family-friendly and picky-eater approved
- No fancy equipment required
- Easy to double for meal prep
- Leftovers reheat like a dream
Ingredients
- 1 large butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon ground nutmeg
- A handful of fresh sage leaves
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Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until onion is translucent.
- Add cubed butternut squash to the pot and stir to combine with the onion and garlic.
- Pour in the broth, season with salt, pepper, and nutmeg, then bring to a boil. Reduce heat, cover, and simmer until squash is tender, about 15 minutes.
- Using a hand blender, blend the soup until smooth. Stir in the heavy cream, and cook for another two minutes.
- In a small skillet, heat a bit of olive oil over medium-high heat. Fry sage leaves until crispy, then remove and drain on paper towels.
- Serve soup hot, garnished with crispy sage leaves.
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- This soup is as practical as the money-making gigs you can do while it simmers.
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