Description
This creamy, smooth, and flavorful butternut squash soup is made effortlessly using a blender. Packed with warm spices and fresh herbs, it’s the perfect cozy meal for fall and winter.
Ingredients
Scale
- 1 medium butternut squash, cooked and cubed (or 2 quarts canned squash)
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- ¼ onion, chopped
- 2 tbsp butter (or olive oil for dairy-free)
- 2 tbsp dark brown sugar
- 1 tsp thyme
- 1 tsp salt (adjust to taste)
- ½ tsp pumpkin pie spice
- 3 sage leaves
- ⅓ cup sour cream (optional)
Instructions
- Blend all ingredients in a blender until smooth.
- Transfer the mixture to a large pot and heat over medium-low for 10-15 minutes, stirring occasionally.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh herbs, a drizzle of cream, or toasted pumpkin seeds.
Notes
- Roast the butternut squash before blending for extra depth of flavor.
- Substitute coconut milk for a dairy-free version.
- Add a pinch of cayenne for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Blended
- Cuisine: American