Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 lbs peeled and cubed butternut squash
  • 4 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1 tsp lemon juice
  • 1/4 tsp ground nutmeg

Instructions:

  1. Melt the butter over medium-high heat. Add the diced onion and sauté for 5–7 minutes until the edges are mahogany-colored and translucent. Stir in the minced garlic, salt, and pepper, cooking for another 60 seconds until the garlic smells nutty and fragrant.
  2. Add the cubed squash and bay leaf to the pot, stirring to coat the vegetables in the seasoned butter. Pour in the broth. Bring the mixture to a rapid boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, or until the squash is tender enough to be crushed easily with a fork.
  3. Remove the bay leaf. Use an immersion blender to blend directly in the pot until completely smooth, or work in batches using a stand blender. Stir in the heavy cream, nutmeg, and lemon juice. Heat through for 2 minutes on low heat, ensuring the soup does not reach a hard boil.