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Creamy Butternut Squash Soup

Prep Time1 hour
Active Time30 minutes

Materials

  • Large drizzle olive oil
  • 1 medium white onion diced
  • 1-2 Tablespoons minced garlic
  • 2 cups vegetable broth
  • 1 carrot peeled and chopped
  • 1 Granny Smith apple peeled, cored, chopped
  • 1 medium butternut squash
  • 1 sprig fresh sage
  • Pinch cayenne
  • Pinch ground cinnamon
  • Pinch ground nutmeg
  • 1/2 cup Hiland Dairy Heavy Cream
  • Large pinch Kosher salt and ground pepper to taste

Instructions

  • Start by chopping the onion, carrot, apple and butternut squash. (see video for how to cut butternut squash) Set veggies aside.
  • In a large pot over medium heat, pour a large drizzle of olive oil on the bottom of the pot and add the chopped onions. Saute onions for a few minutes until soft. Add the minced garlic, stir and cook for another minute.
  • Add the carrot, apple, and butternut squash to the pot plus the sage, cayenne, cinnamon and nutmeg. Stir together then add the vegetable broth. Stir again.
  • Turn the heat to medium high and bring the mixture to a simmer. Once simmering, turn the heat to medium low and place the lid on the pot. Let the veggies simmer for about 30 minutes or until soft.
  • Once the veggies are soft, turn the heat off and remove the sprig of sage from the pot. Add Hiland Dairy Heavy Cream to the veggies. Then using an immersion blender, blend the veggies and heavy cream together until smooth and creamy. *See note below to use a blender.
  • Once the soup is smooth, add a large pinch of salt and pepper and taste. Ready to serve! Drizzle more Hiland Heavy cream over each bowl plus more toppings like pumpkin seeds, croutons, arugula or fresh herbs.
  • Note: to use a blender for the soup, transfer the veggies from the pot to a blender. You may need to do this in sections depending on how large your blender is. Once smooth and creamy, transfer the soup back to the pot and serve.