Creamy Butternut Squash Soup

2 Servings

40 min Cook Time

A velvety butternut squash soup with intense squash flavor, highlighted by caramelized onions and brown sugar. The soup is enriched with chicken broth and half-and-half, then finished with fresh sage and parsley. Served with crumbled blue cheese and toasted walnuts.

Ingredients

VEGETABLE OIL1 tbsp

(15g)

BUTTERNUT SQUASH1 cup, (3 cups)

(454g)

Onions, yellow, raw1 small, chopped

(0g)

Cane Sugar Golden Brown (Light Brown Sugar)1 tbsp, packed, plus extra for seasoning

(12g)

GARLIC1

(0g)

SAGE1/4 tsp, minced fresh sage or pinch dried

(0g)

Organic chicken broth, chicken2 cup, plus extra as needed

(0g)

Half and Half2 tbsp

(0g)

Parsley, fresh1 tbsp

(0g)

Coarse Kosher Saltto taste

(0g)

Course ground black pepper

(0g)

Instructions

Step-by-step guide

1
Heat oil in medium saucepan over medium heat until shimmering. Add squash, onion, and sugar and cook until vegetables are softened and lightly browned, about 10 minutes. Stir in garlic and sage and cook until fragrant, about 30 seconds.
Timer: 10m
2
Stir in broth, scraping up any browned bits. Bring to simmer and cook until squash is tender, about 20 minutes.
Timer: 20m
3
Process soup in blender until smooth, about 1 minute. Return soup to clean saucepan and bring to half-half, and bring to brief simmer. Adjust soup consistency with extra broth as needed. Stir in parsley and season with salt, pepper, and extra sugar to taste. Serve.
Timer: 1m