Description
This creamy butternut squash soup with sage is a warm and comforting dish perfect for fall and winter. It combines the sweetness of roasted butternut squash with the earthy aroma of fresh sage, pureed to a velvety smooth consistency.
Ingredients
Scale
- 2 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/4 cup fresh sage leaves, chopped
- Salt and freshly ground black pepper to taste
- Pinch of nutmeg (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.
- While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and chopped sage to the pot and cook for another minute until fragrant.
- Add the roasted butternut squash and vegetable broth to the pot. Bring to a simmer, then reduce heat and let it cook for 10 minutes to allow the flavors to meld.
- Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth and creamy. You may need to do this in batches.
- Return the pureed soup to the pot. Stir in the heavy cream and nutmeg (if using). Heat gently, but do not boil.
- Season with salt and pepper to taste. Serve hot, garnished with extra sage leaves if desired.
Notes
- For a dairy-free option, substitute the heavy cream with full-fat coconut milk.
- If you prefer a thinner soup, add a little more vegetable broth until you reach your desired consistency.
- Roasting the squash brings out its natural sweetness and deepens its flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 12g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 40mg