Description
A comforting butternut squash soup featuring roasted squash and fragrant sage, perfect for any meal.
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
- Salt and pepper to taste
- Optional: cream for garnish
Instructions
- Preheat the oven to 400ยฐF (200ยฐC).
- Toss the butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 25-30 minutes until tender.
- In a large pot, sautรฉ the onion and garlic until soft.
- Add the roasted butternut squash, vegetable broth, and dried sage. Bring to a boil, then simmer for 10 minutes.
- Use an immersion blender to puree the soup until smooth, adjusting seasoning as needed. Serve warm, optionally garnished with cream.
Notes
For chunkier soup, blend only half. Customize with coconut milk for a vegan option or add spices for a kick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg