Ingredients
1 tablespoon olive oil1 large onion, chopped3 garlic cloves, minced1 medium butternut squash (3 pounds), peeled and cubed4 cups vegetable broth3/4 teaspoon salt1/4 teaspoon pepper1/2 cup heavy whipping creamOptional: Additional heavy whipping cream and crispy sage leaves
Preparation
In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer.
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.
