Creamy Butternut Squash & Sage Soup
I recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. —Nithya Kumar, Davis, California
Reviews
This was so delicious! I got an immersion blender for Christmas so I am excited to make it again! I microwave the squash for 2o mintues then cube and roast.
This soup is really good! I microwaved the squash and sweet potato and then cooked the squash in the oven for 15 minutes. I also added extra water (about 2/3 cup) Other than that, I followed the recipe.
This was delicious! I only used 1T of butter cooking the onions. It didn't need the other tablespoon in the soup. It was rich and creamy.
I really liked the flavor of this soup, and it is very creamy even without cream! I wondered if the sweet potato and carrot could have just been roasted with the squash. I was a little leery of it being made with water rather than broth, but I didn't miss it in the final product. Mine was a little thick, but it's probably because I halved the recipe, but used a whole sweet potato. I do not have either an immersion blender or regular one, so I used the food processor. It was probably not as smooth, but still delicious.
This has received rave reviews! The sage was a great addition, and it has just enough warmth to make it extra special. This will be made many times, but next time I'm doubling the recipe so we have it longer. Definitely a keeper AND a favorite!