Roasted Butternut Squash and Sage Soup

Indulge in this creamy roasted butternut squash and sage soup, offering a comforting blend of sweet and savory flavors.

Ingredients

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground sage
• 4 cups vegetable broth
• 1/2 cup heavy cream
• to taste salt and pepper
• 1 tablespoon fresh sage, chopped, for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the cubed butternut squash on a baking sheet and drizzle with olive oil.
3. Roast in the oven for 20-25 minutes or until tender and caramelized.
4. In a large pot, heat 2 tablespoons of olive oil over medium heat.
5. Add the chopped onion and garlic, sauté until the onion is translucent.
6. Stir in the ground sage and roasted butternut squash.
7. Add the vegetable broth and bring the mixture to a simmer.
8. Simmer for 10 minutes, allowing the flavors to meld.
9. Remove from heat and carefully blend the soup until smooth using an immersion blender.
10. Stir in the heavy cream and season with salt and pepper to taste.
11. Return the soup to a gentle simmer before serving.
12. Garnish with chopped fresh sage and serve warm.

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