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Sage Roasted Butternut Squash Soup

Sage Roasted Butternut Squash Soup
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Warm up your chilly evenings with a bowl of Sage Roasted Butternut Squash Soup, a perfect blend of sweet, nutty flavors and fragrant herbs. This cozy recipe is not only comforting but also incredibly versatile, making it suitable for busy weeknights or family gatherings. Easily prepared ahead of time, this soup is ideal for meal prep, allowing you to enjoy wholesome, nourishing meals throughout the week. The delightful aroma that fills your kitchen while the squash roasts will have everyone eagerly awaiting dinner. Enjoy every spoonful of this creamy, herb-infused delight!

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)
  • 1/2 cup heavy cream (or cashew cream or coconut milk)

Instructions

  1. Preheat your oven to 400°F (200°C). Halve the butternut squash and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Roast for about 25–30 minutes until tender.
  2. While roasting, chop the onion and garlic. In a large pot, heat olive oil over medium heat. Sauté onions until translucent (5–7 minutes), then add minced garlic and cook for another minute.
  3. Once the squash is ready, scoop out the flesh into the pot with sautéed onions and garlic. Add vegetable broth along with sage and thyme; bring to a simmer for about 10 minutes.
  4. Puree the soup until smooth using an immersion blender or in batches in a regular blender.
  5. Return to low heat and stir in heavy cream, cashew cream, or coconut milk to warm through.

Nutrition

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