Name: Winter Squash Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Ingredients: 3 lbs Butternut Squash (peeled and cubed); 2 tbsp Olive Oil; 3 tbsp Unsalted Butter; 1 medium Yellow Onion (diced); 4 cloves Garlic (minced); 4 cups Vegetable Broth; 6 leaves Fresh Sage Leaves; 0.5 cup Heavy Cream; 1 tbsp Maple Syrup; 0.25 tsp Ground Nutmeg

"This luxuriously smooth soup combines oven-roasted butternut squash with aromatic sage and a touch of cream for the ultimate cold-weather comfort. Each spoonful offers a perfect balance of earthy sweetness and savory depth, finished with a drizzle of nutty brown butter."

1 Ingredients

Qty	Item
3 lbs 1360 g	Butternut Squash (peeled and cubed)
2 tbsp 30 ml	Olive Oil
3 tbsp 42 g	Unsalted Butter
1 medium 150 g	Yellow Onion (diced)
4 cloves 20 g	Garlic (minced)
4 cups 946 ml	Vegetable Broth
6 leaves 2 g	Fresh Sage Leaves
0.5 cup 120 ml	Heavy Cream
1 tbsp 15 ml	Maple Syrup
0.25 tsp 1 g	Ground Nutmeg

2 Instructions

Step 1. Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper on a large baking sheet and roast for 25-30 minutes until tender and caramelized.

Step 2. In a large Dutch oven, melt the butter over medium heat. Add the onion and sauté for 5-7 minutes until translucent and soft.

Step 3. Stir in the garlic and sage leaves, cooking for another 2 minutes until the sage is fragrant and the garlic is golden.

Step 4. Add the roasted squash and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes.

Step 5. Use an immersion blender to puree the soup until completely smooth. If using a standard blender, work in small batches and be careful with the hot liquid.

Step 6. Stir in the heavy cream, maple syrup, and nutmeg. Simmer for a final 5 minutes to allow the flavors to meld.

Step 7. Taste and adjust seasoning with salt and pepper. Serve hot with a garnish of fried sage or toasted pumpkin seeds.

·
Roasting the squash instead of boiling it concentrates the natural sugars for a much deeper flavor.
·
For a vegan version, substitute the butter with coconut oil and the heavy cream with full-fat coconut milk.
·
Pass the blended soup through a fine-mesh sieve for a professional, restaurant-quality silky texture.
·
Microwave the whole squash for 2-3 minutes before peeling to make the skin much easier to remove.

? Frequently Asked Questions

Can I use other types of squash?

Absolutely! Kabocha, Honeynut, or Red Kuri squash are excellent alternatives that provide a similar creamy texture.

How long does this soup last in the fridge?

It will stay fresh in an airtight container for up to 5 days.

Is this soup freezer-friendly?

Yes, it freezes beautifully for up to 3 months. If possible, freeze it before adding the cream, then add the cream when reheating.

What should I serve with this soup?

It pairs perfectly with a crusty sourdough bread, a crisp kale salad, or a grilled cheese sandwich with sharp cheddar.

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