Ingredients
Scale
- 1 butternut squash, cooked and cubed (or 2 quarts cubed & canned squash)
- 2 cups of chicken broth
- 1/4 of an onion
- 2 tablespoons butter
- 2 tablespoons dark brown sugar
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pumpkin pie spice (or more to taste)
- 3 leaves sage
- 1/3 cup sour cream (optional)
- Additional salt to taste
Instructions
- Add all ingredients into a blender, and blend until smooth.
- Pour in a large pot, and cook on low for 10-15 minutes.
- Serve immediately & enjoy while it’s still hot.
Notes
This soup is best served hot! If you need to keep it dairy-free, simply omit the sour cream. It tasted just fine without it!
Make it yours. This recipe was created (and filmed) to demonstrate how to make a recipe your own. Have fun with it!
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes
