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Sage Roasted Butternut Squash Soup

Sage Roasted Butternut Squash Soup
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Discover the warmth of autumn with this Sage Roasted Butternut Squash Soup, a comforting bowl of creamy goodness infused with earthy flavors. Perfect for chilly evenings, this soup combines roasted butternut squash’s natural sweetness with aromatic sage and thyme, creating a delightful experience that will make it a staple in your kitchen. Enjoy it as a quick weeknight meal or prepare a big batch for meal prepping. With an easy-to-follow recipe, you’ll be savoring each spoonful in no time!

Ingredients

Scale
  • 1 butternut squash (3–4 lb)
  • 1 medium yellow onion
  • 1 head garlic
  • 2 tbsp olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp chopped fresh sage
  • 1 tsp fresh thyme leaves
  • 3 cups vegetable broth (or chicken broth or water)
  • 1/2 cup heavy cream (or cashew cream or coconut milk)
  • Homemade croutons
  • Reserved butternut squash seeds
  • 1 tbsp olive oil for toppings
  • Pinch of salt for toppings

Instructions

  1. Preheat the oven to 400°F (200°C). Halve the butternut squash, scoop out seeds, place cut-side up on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes until tender.
  2. In a large pot, heat olive oil over medium heat. Sauté chopped onion until translucent (about 5 minutes), then add minced garlic and sauté until fragrant.
  3. Scoop the roasted squash into the pot and add sage, thyme, vegetable broth, salt, and pepper. Simmer for 10-15 minutes.
  4. Blend the mixture until smooth using an immersion blender or regular blender in batches.
  5. Return to low heat and stir in heavy cream or alternatives.
  6. Prepare toppings by roasting reserved squash seeds with olive oil and salt until crispy.

Nutrition

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