This batch of creamy butternut-flavored soup is the perfect fall meal for you and your loved ones.

Quick Info

⏱️ 130 min • 🍽️ 8 servings • ⭐ 94%

Nutrition

513 cal • 4g protein • 38g carbs • 40g fat

Tags

[Gluten-Free] • [Healthy] • [Vegetarian] • [Dinner] • [Lunch] • [Sides] • [High-Fiber] • [Meal]

Ingredients

• 2 medium butternut squash (4½–5 pounds), peeled, seeded, and cut into 2-inch cubes
• 4 tablespoons olive oil, divided
• 2½ teaspoons kosher salt, divided
• 4 tablespoons (½ stick) unsalted butter, divided
• 1 large white onion, diced (about 2 cups)
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh sage
• 1 cup dry white wine
• 8 cups vegetable broth
• ½ cup heavy cream, plus more for serving
• ½ cup walnuts, toasted
• 8-16 teaspoons chive oil, for serving (recipe below)
• 2 cups ice
• 6 cups water, divided
• ½ ounce fresh chives
• ¾ cup neutral oil

Instructions Preview

1. Preheat the oven to 400˚F (200°C).
2. In a large bowl, toss the butternut squash…
3. Roast the squash for 60–70 minutes, until …

…and 11 more steps

---

Recipe by: Chris Rosa, Karlee Rotoly • From: Tasty