Description
A velvety butternut squash soup infused with sage and cream for a cozy fall dish.
Ingredients
For the Soup:
- 2 tbsp butter
- 1 onion, diced
- 1 butternut squash, peeled & cubed
- 2 carrots, chopped
- 3 cups vegetable broth
- 1 tsp sage (fresh or dried)
- 1/2 cup heavy cream
- Salt & pepper, to taste
Instructions
- In a pot, sauté onion in butter until softened. Add squash, carrots, broth, and sage. Simmer for 20–25 minutes until tender.
- Blend until smooth. Stir in cream.
- Season with salt & pepper. Serve warm.
- Prep Time: 10m
- Cook Time: 25m
- Category: Soup
- Method: Stovetop, Blender
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 8g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 45mg
