Description
A comforting and creamy soup with the sweet and savory flavors of roasted butternut squash and sage, perfect for autumn evenings.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried sage or 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
- 1 cup coconut milk (optional for creaminess)
- Croutons or pumpkin seeds for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the butternut squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet. Roast for 25-30 minutes until tender and golden brown.
- While the squash is roasting, heat a splash of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until they are softened and fragrant.
- Once the squash has roasted, add it to the pot along with the vegetable broth and sage. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld.
- Using an immersion blender, carefully puree the soup until it’s completely smooth. If you prefer a creamier texture, stir in the coconut milk at this stage.
- Taste and adjust the seasoning with salt and pepper as needed. Serve the soup hot, garnished with croutons or pumpkin seeds if desired.
Notes
For added depth, caramelize the onions slightly before adding the squash. You can also experiment with spices like nutmeg or cinnamon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg