Ingredients
Scale
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 12 fresh sage leaves
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, sage leaves, salt, and pepper on a baking sheet.
- Step 2: Roast the squash for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through. Remove sage leaves after 15 minutes to avoid burning them.
- Step 3: While the squash is roasting, sauté the chopped onion in a large pot or Dutch oven over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Add the roasted butternut squash (discarding the cooked sage leaves) and vegetable broth to the pot with the onions and garlic. Bring to a simmer and cook for 10 minutes to meld the flavors.
- Step 5: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
- Step 6: Stir in the heavy cream (if using) and season with salt and pepper to taste. Serve hot.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave.
- Garnish with a swirl of cream, a sprinkle of toasted pepitas, and a fresh sage leaf for an elegant presentation.
- For a richer flavor, roast the squash for a bit longer to encourage more caramelization, but watch carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American