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Taste of Home

Easy Butternut Squash Soup

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 9 servings (21/4 qt.)
When the weather turns cold, get cozy with a bowl of this butternut squash soup. The cream adds richness, but if you're looking to cut calories, it can be omitted. —Taste of Home Test Kitchen

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 medium butternut squash (3 pounds), peeled and cubed
  • 4 cups vegetable broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup heavy whipping cream
  • Optional: Additional heavy whipping cream and crispy sage leaves

Directions

  • 1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
  • 2. Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

Nutrition Facts

1 cup: 157 calories, 7g fat (4g saturated fat), 17mg cholesterol, 483mg sodium, 23g carbohydrate (6g sugars, 6g fiber), 3g protein.

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