Roasted Butternut Squash and Sage Soup

Roasted Butternut Squash and Sage Soup offers a comforting blend of rich, caramelized squash and earthy sage, making it great for cozy evenings. The simple preparation and minimal ingredients make it an accessible choice for both weeknights and special occasions. Its creamy texture appeals to both vegan and vegetarian palates, and it works well as a main dish or a starter during festive meals.

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried sage
• salt
• black pepper
• 2 tbsp olive oil

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender.
3. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and garlic, and cook for 5-7 minutes until softened.
4. Add the roasted butternut squash, vegetable broth, dried sage, salt, and pepper to the pot. Stir well and bring to a simmer. Cook for 15 minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
6. Taste and adjust seasoning if needed. Serve hot, garnished with a drizzle of olive oil and a sprinkle of sage leaves.

Keywords: Comfort Food, Cozy, Fall, Soup, American

Spice Rack: Sage, Salt, Black Pepper

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