Roasted Butternut Squash Soup
A warm and creamy soup perfect for chilly nights, combining roasted butternut squash with sage and optional cream for extra silkiness.
Ingredients
Main Ingredients
- 1 large butternut squash, peeled and cubed or just buy it pre-cut, life's short
- 2 tablespoons olive oil
- 1 onion Yellow's mild, red's a little punchier
- 2-3 cloves garlic go wild
- 3-4 leaves fresh sage or a half teaspoon dried
- 4 cups veggie broth or chicken broth
- Salt and black pepper to taste
- 1 splash coconut milk or cream Optional for extra silkiness
Instructions
Cooking
- Roast the butternut squash at 400°F with olive oil, salt, and pepper for about 30 minutes until it's golden and fork-tender.
- In a large pot, sauté the onion for 5-7 minutes, then add the garlic and sage for about a minute.
- Add the roasted squash to the pot, pour in the broth, and let it simmer for 15 minutes.
- Blend the soup: use an immersion blender or carefully transfer to a regular blender in batches.
- For richness, swirl in a little cream at the end.
Notes
For smoothest soup, blend until silky. For spice, add cayenne or smoked paprika while simmering. Maple syrup adds sweetness. Vegan and gluten-free options available.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 22gProtein: 3gFat: 3gSaturated Fat: 0.5gSodium: 300mgFiber: 5gSugar: 4g
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