Photo credit Taste of Home Recipes

Servings: 9 / Total Time:  25 mins

Ingredients:

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 medium butternut squash (3 pounds), peeled and cubed
  • 4 cups vegetable broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup heavy whipping cream
  • Optional: Additional heavy whipping cream and crispy sage leaves

Directions:

  1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
  2. Stir in squash, broth, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until squash is tender. Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Add cream; cook and stir until heated through. If desired, garnish with additional heavy whipping cream and crispy sage.

Photo credit Taste of Home Recipes