Sage Roasted Butternut Squash Soup
A comforting and delicious soup that balances sweet and savory flavors, enriched with fresh sage and cream.
Ingredients
Main Ingredients
- 1 whole butternut squash (3–4 lb) Choose squash that is heavy for its size.
- 1 medium yellow onion Peeled and chopped.
- 1 head garlic To be roasted whole.
- 2 tbsp olive oil For roasting.
- 1 tsp fine sea salt
- 1/2 tsp cracked black pepper
- 1 tsp chopped fresh sage Adds unique flavor.
- 1 tsp fresh thyme leaves
- 3 cups vegetable broth Or chicken broth or water.
- 1/2 cup heavy cream Can substitute with cashew cream or coconut milk.
- Homemade croutons For serving.
- Reserved butternut squash seeds For croutons.
- 1 tbsp olive oil For seeds.
- Pinch of salt For seeds.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half, scoop out the seeds, and place it cut-side down on a baking sheet.
- Peel and chop the onion and add it to the baking sheet along with the whole head of garlic.
- Drizzle everything with 2 tablespoons of olive oil, and sprinkle with salt and pepper.
Roasting
- Roast in the oven for about 30-40 minutes, or until the squash is tender.
Blending
- Once roasted, scoop the flesh of the squash into a pot, and squeeze out the garlic cloves from their skins.
- Add the chopped onion, sage, thyme, and the vegetable broth to the pot.
- Simmer on medium heat for about 10-15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream (or your choice of alternative) and heat for a few more minutes.
Croutons
- Toss reserved butternut squash seeds with olive oil and a pinch of salt.
- Spread them on a baking sheet and roast for 10-15 minutes until golden and crunchy.
Serving
- Serve the soup warm in bowls, topped with homemade croutons and a sprinkle of fresh herbs.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 4-5 days or freeze for up to 3 months. Adjust cream amount to your liking, and consider adding a pinch of cayenne pepper for spice.