Ingrédients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the squash is tender.
- Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy. If using a regular blender, you may need to do this in batches.
- Return the pureed soup to the pot. Stir in the heavy cream, salt, and pepper. Heat gently over low heat until warmed through, but do not boil.
- Serve hot, garnished with toasted pumpkin seeds and chopped sage, if desired.
Nutrition
Notes
For a dairy-free version, substitute the heavy cream with full-fat coconut milk or a cashew cream. Adjust seasoning as needed.