Ingredients
- Butternut squash, peeled, seeded, and cubed: 2 pounds
- Garlic bulbs: 2
- Olive oil: 2 tablespoons, plus more for drizzling
- Yellow onion, chopped: 1 medium
- Vegetable broth: 4 cups
- Fresh sage leaves: 6
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Cut the tops off the garlic bulbs, exposing the cloves. Drizzle with olive oil, wrap in foil, and roast for 45-60 minutes, or until the cloves are soft and golden.
- Step 2: While garlic roasts, toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender.
- Step 3: In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 4: Squeeze the roasted garlic cloves out of their skins into the pot with the onion. Add the roasted butternut squash and vegetable broth. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
- Step 5: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth. Return the soup to the pot.
- Step 6: Stir in the fresh sage leaves. Taste and adjust seasoning with salt and pepper as needed. Serve hot, drizzled with a little olive oil, if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For the best flavor, gently reheat the soup on the stovetop over medium-low heat, stirring occasionally.
- Garnish each bowl with a swirl of cream or coconut milk and a sprinkle of toasted pumpkin seeds for added texture and richness.
- Roasting the butternut squash and garlic brings out their natural sweetness, so don't skimp on that step for maximum flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American