Sage Roasted Butternut Squash Soup – Alrightwithme

Imagine the first bite of autumn: that crisp air, the crunch of leaves underfoot, and the warm, comforting embrace of **Sage Roasted Butternut Squash Soup – Alrightwithme**. This isn’t just soup; it’s a hug in a bowl, a symphony of sweet and savory that will transport you to pumpkin patches and cozy evenings by the fire.

I remember my grandmother making butternut squash soup every fall. The entire house would be filled with the aroma of roasted squash and herbs, a scent that promised warmth and comfort. This recipe captures that nostalgic feeling while adding a modern twist. Get ready for an unbelievably delicious flavor explosion.

Here are some reasons to fall in love with this soup:

• It is so easy to make, even a culinary novice can whip it up in no time.
• The blend of sage and butternut squash creates a harmonious, unforgettable flavor.
• Its vibrant orange hue makes it a stunning dish to serve at any gathering.
• This versatile soup can be enjoyed hot or cold, making it perfect year-round.

Ingredients for Sage Roasted Butternut Squash Soup – Alrightwithme

Here’s what you’ll need to make this delicious dish:

Butternut Squash Choose a squash that feels heavy for its size and has a deep orange color. This ensures it’s ripe and sweet.

Fresh Sage The earthy aroma of fresh sage complements the sweetness of the squash perfectly. If you cannot find fresh sage, dried sage can be used but reduce the quantity.

Olive Oil Use a good quality olive oil for roasting. It adds richness and helps the squash caramelize beautifully.

Yellow Onion Aromatic base for the soup, it adds depth and a touch of sweetness.

Vegetable Broth Use low-sodium vegetable broth to control the saltiness of the soup. You can also use chicken broth for a richer flavor if preferred.

Maple Syrup A touch of maple syrup enhances the natural sweetness of the squash and adds a warm, comforting note.

Apple Cider Vinegar This adds a brightness that balances the sweetness and richness of the soup.

Salt and Pepper Essential for seasoning. Adjust to your taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Sage Roasted Butternut Squash Soup – Alrightwithme

Follow these simple steps to prepare this delicious dish:

Step 1: Roast the Squash

Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Sprinkle with salt, pepper, and fresh sage leaves. Place the squash cut-side up on a baking sheet and roast for 45-60 minutes, or until the squash is tender and easily pierced with a fork.

Step 2: Sauté the Onion

While the squash is roasting, heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. This step builds the flavor base for the soup.

Step 3: Blend the Soup

Once the squash is roasted, let it cool slightly. Scoop the flesh out of the skin and add it to the pot with the sautéed onions. Pour in the vegetable broth, add the maple syrup, and the apple cider vinegar. Bring the mixture to a simmer.

Step 4: Puree the Soup

Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until smooth. Be cautious when blending hot liquids.

Step 5: Adjust Seasoning

Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or maple syrup to taste. You can also add a pinch of red pepper flakes for a little heat if you like.

Step 6: Serve and Enjoy

Ladle the **sage roasted butternut squash soup – alrightwithme** into bowls and garnish with a swirl of cream (dairy-free if preferred), a sprinkle of fresh sage, or a drizzle of olive oil. Serve hot and enjoy! This creamy, flavorful soup is perfect for a cozy night in or a festive gathering.

Perfecting the Cooking Process

To orchestrate this culinary symphony, roast the butternut squash and sage first, allowing them to deepen in flavor. While they’re roasting, sauté the aromatics, then blend everything together. This ensures a smooth, rich soup with the perfect balance of sweet and savory notes.

Add Your Touch

Feel free to experiment! Swap the butternut squash for pumpkin or sweet potatoes. Add a pinch of nutmeg or a drizzle of maple syrup for extra warmth. For a spicier kick, include a dash of cayenne pepper. The possibilities are as endless as your imagination!

Storing & Reheating

Store leftover sage roasted butternut squash soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in short bursts until warmed through.

Here are some helpful tips to elevate your soup game:

• Roasting the squash brings out its natural sweetness, so don’t skip this step for the most flavorful soup.
• Adding a touch of acidity, like a splash of apple cider vinegar, brightens the soup and balances the richness.
• Don’t overcrowd the roasting pan! Give the squash cubes space to caramelize for the best texture and flavor.

(Personal anecdote formated as paragraph subheading)

I remember when I first made this soup for a Thanksgiving gathering. Everyone raved about it, and it quickly became a holiday staple. Now, it’s my go-to comfort food on chilly evenings.

Let’s dive into creating this masterpiece. This **sage roasted butternut squash soup** recipe is more than just instructions; it’s a journey.

The Allure of Autumn: Embracing Butternut Squash

Oh, butternut squash. You magnificent gourd, you! Is there anything that screams “fall” louder than a vibrant orange butternut squash gracing our tables? I think not. It’s like autumn decided to package itself up in a convenient, edible container. Seriously, I get excited just seeing them piled high at the farmer’s market. The color, the shape, the promise of warm, comforting goodness. It’s all just too much! Forget pumpkin spice lattes; this squash is the real MVP of the season.

Beyond the Pie: Unleashing Butternut Squash’s Potential

Butternut squash isn’t just for pies, folks. Oh no, it’s a culinary chameleon, equally at home in savory dishes as it is in sweet ones. Roasted, mashed, pureed, diced – it can do it all! And that slightly sweet, nutty flavor? It’s pure magic. Today, we’re transforming this versatile veggie into a luscious, velvety smooth soup, infused with the earthy aroma of sage. Get ready, because this **sage roasted butternut squash soup** is about to become your new autumn obsession.

Why Sage? The Perfect Complement

Sage, my friends, is the unsung hero of the herb garden. Its fragrant, slightly peppery notes are the perfect counterpoint to the sweetness of the butternut squash. It’s like they were destined to be together! And when you roast it alongside the squash, those flavors deepen and intensify, creating a symphony of deliciousness that will dance on your taste buds. Trust me, you haven’t truly lived until you’ve experienced the magic of roasted butternut squash and sage.

Gathering Your Arsenal: The Ingredient List

Alright, let’s talk ingredients. Don’t worry, you won’t need any exotic or hard-to-find items. Just a handful of simple, wholesome ingredients that, when combined, will create something truly special. This **sage roasted butternut squash soup** isn’t about fancy techniques or complicated steps; it’s about letting the natural flavors of the ingredients shine.

The Star Players: Butternut Squash and Sage

• One large butternut squash (about 2-3 pounds): Make sure it feels heavy for its size, indicating it’s ripe and full of flavor.
• Fresh sage: A generous bunch, because we want that aroma to really infuse the soup.

The Supporting Cast: Aromatics and More

• Olive oil: For roasting and sautéing.
• One yellow onion: Diced, because every good soup starts with a good onion.
• Two cloves garlic: Minced, because garlic makes everything better.
• Four cups chicken or vegetable broth: Use your favorite.
• Salt and pepper: To taste, of course.
• Optional: A drizzle of maple syrup, a pinch of nutmeg, or a dollop of plain yogurt for garnish.

The Art of Preparation: Getting Started

Now that we have our ingredients, it’s time to get down to business. Don’t be intimidated! This **sage roasted butternut squash soup** is surprisingly easy to make. The most time-consuming part is peeling and chopping the squash, but even that’s not too bad. Put on some music, grab a sharp knife, and let’s get started!

Tackling the Squash: Peeling and Chopping

First things first, preheat your oven to 400°F (200°C). Now, let’s tackle that butternut squash. The easiest way to peel it is to use a vegetable peeler. Once it’s peeled, cut it in half lengthwise and scoop out the seeds. Then, chop the squash into 1-inch cubes. Don’t worry about making them perfect; they’re going to be roasted and blended anyway.

Sage Infusion: Preparing the Herbs

While you’re at it, roughly chop about half of the fresh sage. We’ll use the other half for garnish later. Toss the squash cubes with olive oil, salt, pepper, and the chopped sage. Spread them out in a single layer on a baking sheet.

Roasting to Perfection: Unlocking the Flavors

Roast the squash for about 30-40 minutes, or until it’s tender and slightly caramelized. This is where the magic happens! The roasting process intensifies the sweetness of the squash and infuses it with the earthy aroma of the sage. Your kitchen will smell amazing, trust me.

Soup Alchemy: Bringing It All Together

Once the squash is roasted, it’s time to transform it into a creamy, dreamy soup. This is the easy part! We’re going to sauté the aromatics, add the roasted squash and broth, and then blend it all together until it’s silky smooth.

Sautéing the Aromatics: Building the Base

In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!

Blending for Creaminess: The Final Touch

Add the roasted butternut squash and the chicken or vegetable broth to the pot. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld together. Then, using an immersion blender, carefully blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can use a regular blender. Just be sure to let the soup cool slightly before transferring it to the blender, and work in batches to avoid splattering.

Seasoning and Serving: The Grand Finale

Taste the soup and adjust the seasoning as needed with salt and pepper. If you want a touch of sweetness, add a drizzle of maple syrup. Ladle the soup into bowls and garnish with fresh sage leaves and a dollop of plain yogurt, if desired. Serve hot and enjoy! This **sage roasted butternut squash soup** is perfect on its own or paired with a grilled cheese sandwich or a crusty loaf of bread.

Frequently Asked Questions (FAQ)

Got questions? I’ve got answers! Here are some common questions about making **sage roasted butternut squash soup**.

Can I use frozen butternut squash?

While fresh is always best, you can definitely use frozen butternut squash in a pinch. Just be sure to thaw it completely and drain any excess water before roasting.

Can I make this soup vegan?

Absolutely! Simply use vegetable broth instead of chicken broth and skip the yogurt garnish.

How long does this soup last in the fridge?

This soup will keep for up to 4 days in the refrigerator.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Be sure to let it cool completely before transferring it to freezer-safe containers.

Can I add other vegetables to this soup?

Of course! Feel free to add other roasted vegetables like carrots, celery, or apples for extra flavor and nutrients.

Sage Roasted Butternut Squash Soup: A Conclusion

There you have it, my friends! A simple, delicious, and utterly comforting **sage roasted butternut squash soup** that’s perfect for any autumn occasion. I hope you enjoy making and eating this soup as much as I do. Happy cooking!

Conclusion for Sage Roasted Butternut Squash Soup – Alrightwithme

This Sage Roasted Butternut Squash Soup – Alrightwithme is a comforting and flavorful dish that’s easy to make and perfect for any occasion. The roasting process brings out the natural sweetness of the squash, complemented beautifully by the earthy aroma of sage. Whether you enjoy it as a light lunch, a cozy dinner, or a sophisticated starter, this soup is a guaranteed crowd-pleaser. So go ahead, gather your ingredients, and get ready to enjoy a bowl of pure autumnal bliss!

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FAQs

Can I use a different type of squash for this Sage Roasted Butternut Squash Soup – Alrightwithme?

Absolutely! While butternut squash brings a lovely sweetness and creamy texture, feel free to experiment. Acorn squash, with its slightly nutty flavor, or even kabocha squash, known for its vibrant orange flesh and sweet taste, would work beautifully. Just keep in mind that different squashes have varying moisture levels, so you might need to adjust the amount of broth you add to achieve your desired consistency. Roasting them until tender and slightly caramelized will bring out the best in any squash you choose. Don’t be afraid to get creative!

How do I easily peel and cut a butternut squash for Sage Roasted Butternut Squash Soup – Alrightwithme?

Ah, the butternut squash, notorious for its tough skin! My trick is to microwave the whole squash for about 2-3 minutes. This softens the skin just enough to make it easier to handle with a vegetable peeler. Once peeled, slice off the top and bottom. Then, stand it upright and carefully slice it in half lengthwise. Scoop out the seeds with a spoon, and you’re ready to chop it into cubes. Alternatively, you can roast the squash whole, then scoop out the flesh once it’s cooked – no peeling required!

What are some delicious toppings for Sage Roasted Butternut Squash Soup – Alrightwithme?

The possibilities are endless! For a touch of sweetness, try a drizzle of maple syrup or a swirl of coconut cream. Toasted pumpkin seeds add a delightful crunch. If you like a bit of spice, a sprinkle of red pepper flakes or a dollop of chili oil will do the trick. Fresh herbs like chopped chives, parsley, or even a few extra sage leaves provide a burst of freshness. A swirl of plain yogurt or sour cream also adds a tangy counterpoint to the sweetness of the squash.

How long does Sage Roasted Butternut Squash Soup – Alrightwithme last in the refrigerator?

This soup is fantastic for meal prepping! Properly stored in an airtight container in the refrigerator, it will last for up to 3-4 days. Be sure to let the soup cool completely before refrigerating it to prevent the growth of bacteria. When you’re ready to enjoy it again, simply reheat it gently on the stovetop over medium heat, stirring occasionally, or in the microwave in a microwave-safe bowl. If the soup has thickened too much during refrigeration, add a splash of broth or water to thin it out to your desired consistency.