Butternut Squash Soup
Soup
Simple

Butternut Squash Soup

Silky, velvety butternut squash blended with sautéed onion, stock, and a touch of cream—finished with crispy sage and sunflower seeds.

"Silky, buttery, and full of fall flavor — this butternut squash soup is the perfect cozy dish for the season!" - Alexia

1 Hour 30 Minutes
Total Time
10
Servings
Simple
Level

Ingredients

  • 12 cups butternut squash (washed, peeled, and cut into cubes, about 5 large squash or two 48 oz packages pre-cut)
  • 1 large Vidalia onion (finely chopped)
  • 1 stick plus 1 tablespoon salted butter
  • Sea salt (to taste)
  • Cracked black pepper (to taste)
  • 8 cups chicken or vegetable stock (two 32 oz containers)
  • 1 can whipping cream
  • 10 fresh sage leaves
  • 1/3 cup toasted sunflower seeds

Instructions

1

Cook the Butternut Squash

Add the peeled and cut butternut squash to a large pot and cover with cold water. Bring to a boil over high heat and cook until fork tender. Drain and set aside.

2

Mash and Sauté the Onions

Mash the cooked squash lightly with a potato masher. In a separate pan, melt 1 stick of butter over low heat. Add the chopped Vidalia onion and sauté until translucent.

3

Blend the Soup Base

Combine the mashed squash, sautéed onions, and melted butter in a large pot. Use an immersion blender or traditional blender to puree until smooth. Gradually add some of the stock while blending to help achieve a creamy texture.

4

Simmer and Season

Transfer the blended mixture to a large soup pot over low heat. Slowly add the remaining stock, stirring until the soup becomes smooth and velvety. Season to taste with sea salt and cracked black pepper. Simmer on low for about 45 minutes, stirring occasionally.

5

Prepare the Sage Garnish

In a small pan, melt 1 tablespoon of butter and sauté the sage leaves until slightly crispy. Set aside.

6

Serve and Garnish

Serve the soup hot with a dollop of whipped cream, a sprinkle of toasted sunflower seeds, and a few crispy sage leaves for garnish.