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Sage Roasted Butternut Squash Soup

A creamy autumn soup made with roasted butternut squash, fresh sage, and warm aromatics.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: American, Autumn
Calories: 220

Ingredients
  

  • 1 large butternut squash peeled and cubed
  • 3 tbsp olive oil
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 0.5 cup heavy cream or coconut milk
  • 6 leaves fresh sage
  • 0.25 tsp nutmeg optional
  • salt and black pepper to taste

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender or blender
  • Knife and cutting board

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet.
  2. Toss butternut squash with olive oil, salt, and pepper. Roast 30–35 minutes.
  3. Sauté onion in olive oil until soft. Add garlic and cook briefly.
  4. Add roasted squash and broth. Simmer 10 minutes.
  5. Blend until smooth, stir in cream, and season to taste.
  6. Fry sage leaves until crisp and garnish before serving.

Notes

Adjust thickness with extra broth if needed.