Ingredients
- Butternut Squash: 1 large (about 2-3 pounds), peeled, seeded, and cubed
- Fresh Sage: 2 tablespoons, chopped
- Olive Oil: 3 tablespoons
- Yellow Onion: 1 medium, chopped
- Vegetable Broth: 4 cups
- Garlic: 2 cloves, minced
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, chopped sage, salt, and pepper. Spread in a single layer on a baking sheet.
- Step 2: Roast for 30-40 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.
- Step 3: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Add the roasted butternut squash to the pot with the onions and garlic. Pour in the vegetable broth. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
- Step 5: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids.
- Step 6: Return the blended soup to the pot and heat through. Taste and adjust seasoning as needed. Serve hot.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the soup gently over low heat on the stovetop, stirring occasionally, rather than microwaving.
- Garnish each serving with a swirl of cream or a sprinkle of toasted pepitas for added richness and texture.
- Roasting the squash until slightly caramelized enhances its natural sweetness, so don't be afraid to let it get a little color!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American