How To Make Butternut Squash Soup

Step 1: You Will Need

Step 2: Chop The Squash

Cut the lower portion of the butternut squash (with the seeds) off. Using a sharp knife or a peeler, slice the skin off the remaining squash (3/4). Cut the squash into strips, then cubes to create bite sized pieces. Chop up 1/2 onion as well.

Step 3: Sauté The Onions And Squash

In a hot pot, fill the bottom with olive oil and sauté the 1/2 chopped onion for two to three minutes, or until translucent. When the onions are cooked through, add the cubed butternut squash to the pot and mix together with onions and oil.

Step 4: Add The Broth

Once the butternut squash is mixed well, add 3 cups (720 ml) of chicken or vegetable stock. Add 1 cup (240 ml) of water to cut the chicken taste if desired. Bring contents to a simmer and cook until butternut squash and onions are soft, about 15 to 20 minutes.

Step 5: Purée

Once soft, fill 2/3 of a blender with the soup and puree until creamy. Repeat until all butternut squash and onions are liquefied. Blend longer for a more velvety texture. If the soup is too thick, add 2 to 3 Tbsp of chicken or vegetable stock. Add 1/4 cup (60 ml) of cream to give the soup some sweetness. Salt and pepper to taste and bring the soup back up to temperature.

Step 6: Garnish And Serve

In a separate hot pan, add 3 Tbsp of unsalted butter and heat until brown. Add 5 sage leaves, a pinch of salt, and cinnamon to taste. Stir until the sage leaves become crispy. Ladle the hot butternut squash soup into a bowl and drizzle the brown butter cinnamon sage garnish on top. Enjoy!