A rich and creamy butternut squash and walnut soup, perfect for fall or winter evenings!
Keyword butternut squash soup
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
1butternut squashpeeled and cubed
32ounceschicken or vegetable broth
In a large pot, sauté garlic and onion in olive oil until onions are translucent (about 5 minutes).
Add butternut squash, broth, and cream. Bring to a boil. Lower heat, cover, and allow to simmer for 15-20 minutes until squash is soft.
Pour contents of pot into blender. Add walnuts and salt. Blend until pureed.
Pour into bowls. Fill a plastic bag with sour cream, carefully cut the corner off, and pipe three circles in each soup bowl. Use a wooden skewer (or knife) to pull and drag out from the center to create the spider web from the sour cream. Top with a walnut half. Enjoy!