Easy Butternut Squash Soup
When the weather turns cold, get cozy with a bowl of this soup. The cream adds richness, but if you’re looking to cut calories, it can be omitted.
—Taste of Home Test Kitchen
Takes: 30 min. • Makes: 9 servings
- 1 Tbsp. olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 medium butternut squash (3 lbs.), peeled and cubed
- 4 cups vegetable broth
- ¾ tsp. salt
- ¼ tsp. pepper
- ½ cup heavy whipping cream
- Optional: Additional heavy whipping cream and crispy sage leaves
- 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 the 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.
1 cup: 157 cal., 7g fat (4g sat. fat), 17mg chol., 483mg sod., 23g carb. (6g sugars, 6g fiber), 3g pro.