Butternut Squash Soup Recipe

Get started by heating the oil over medium heat in a large saucepan. Add the onion, then cook and stir until tender. Add the garlic and cook for one minute more.

Once the veggies are tender and aromatic, stir in the squash, broth, salt and pepper. Bring the mixture to a boil, then reduce heat and simmer, covered, until the squash is tender. This should take about 10 to 15 minutes.

Once the squash is tender, it's time to puree the soup. You can use an immersion blender and puree the soup right in the pot. Or, cool the soup slightly and puree it in batches in a standard blender.

Return the pureed soup to the pan and add the cream. Cook and stir until heated through. Editor's Tip: If your soup is looking a little thin after pureeing, we suggest making a roux by whisking together 2 tablespoons of olive oil with 2 tablespoons of flour. Once the roux is smooth, whisk in a few tablespoons of soup to make a slurry, then stir the mixture into the soup pot. Cook the soup for 10 to 15 more minutes or until thickened.

Serve soup in bowls and, if desired, garnish with additional heavy whipping cream and crispy sage. Editor's Tip: In addition to—or in place of—the whipping cream and crispy sage, you can garnish this simple butternut squash soup with a multitude of tasty toppings. We love to add pepitas, homemade croutons, cheese (Gruyere and Parmesan are two great choices), creme fraiche or chopped pecans to the bowl. Feel free to get creative!