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Roasted Butternut Squash Sage Soup

Roasted Butternut Squash Sage Soup
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This creamy roasted butternut squash sage soup offers a comforting blend of earthy flavors, perfect for warming up on chilly days.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/4 cup fresh sage leaves, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup coconut milk or heavy cream (optional, for creaminess)

Instructions

  1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil and spread on a baking sheet.
  2. Roast squash for 25-30 minutes, turning halfway, until tender and slightly caramelized.
  3. In a large pot, heat remaining olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.
  4. Add garlic and chopped sage; sauté for 1-2 minutes until fragrant.
  5. Add roasted butternut squash to the pot along with vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender.
  7. Stir in coconut milk or heavy cream if using, season with salt and pepper, and heat through without boiling.
  8. Serve hot, garnished with a few sage leaves or a drizzle of cream if desired.

Notes

For extra warmth, add a pinch of nutmeg or a splash of maple syrup before serving to enhance the natural sweetness.

Find it online: https://midwestmommy.com/roasted-butternut-squash-sage-soup/