Name: Sage Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 butternut squash (3–4 lb); 1 medium yellow onion; 1 head garlic; 2 tbsp olive oil; 1 tsp fine sea salt; 1/2 tsp cracked black pepper; 1 tsp chopped fresh sage; 1 tsp fresh thyme leaves; 3 cups vegetable broth (or chicken broth or water); 1/2 cup heavy cream (or cashew cream or coconut milk); Homemade croutons; Reserved butternut squash seeds; 1 tbsp olive oil (for croutons); Pinch of salt (for croutons)

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Why make this recipe

Sage Roasted Butternut Squash Soup is a comforting dish that warms you up during chilly days. This recipe brings out the natural sweetness of butternut squash, enhanced by the earthy flavors of sage and thyme. It’s easy to make and very satisfying, perfect for a cozy dinner or a quick lunch. The creamy texture combined with homemade croutons makes it a delightful treat for everyone.

How to make Sage Roasted Butternut Squash Soup

Ingredients:

1 butternut squash (3–4 lb)
1 medium yellow onion
1 head garlic
2 tbsp olive oil
1 tsp fine sea salt
1/2 tsp cracked black pepper
1 tsp chopped fresh sage
1 tsp fresh thyme leaves
3 cups vegetable broth (or chicken broth or water)
1/2 cup heavy cream (or cashew cream or coconut milk)
Homemade croutons
Reserved butternut squash seeds
1 tbsp olive oil (for croutons)
Pinch of salt (for croutons)

Directions:

Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Set aside the seeds for later.
Place the squash halves cut-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper.
Peel and chop the yellow onion, and place it on the baking sheet with the squash.
Cut the head of garlic in half horizontally and add it to the baking sheet as well.
Roast everything in the oven for about 40-45 minutes, or until the squash is soft and the onion is caramelized.
While the squash roasts, rinse the reserved seeds and toss them with 1 tablespoon of olive oil and a pinch of salt. Spread them out on another baking sheet and roast them for about 10-15 minutes, or until they are crunchy.
Once the squash is roasted, remove it from the oven and allow it to cool for a few minutes.
Scoop the flesh of the squash into a pot. Squeeze the roasted garlic cloves from their skins into the pot as well.
Add the chopped onion, sage, thyme, and vegetable broth to the pot. Bring to a boil and then reduce to a simmer for about 10 minutes.
Use an immersion blender (or transfer to a blender) to blend the soup until smooth.
Stir in the heavy cream (or your choice of cream) and heat everything through. Adjust salt and pepper to taste.

How to serve Sage Roasted Butternut Squash Soup

Ladle the soup into bowls and top with a few homemade croutons and a sprinkle of roasted butternut squash seeds. You can also add a drizzle of olive oil or fresh herbs for extra flavor. This soup pairs wonderfully with crusty bread or a light salad.

How to store Sage Roasted Butternut Squash Soup

Store any leftover soup in an airtight container in the refrigerator for up to 3-5 days. You can also freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to freezer-safe containers.

Tips to make Sage Roasted Butternut Squash Soup

For a thicker soup, use less broth or add more squash.
If you like a bit of heat, add a pinch of cayenne pepper or red pepper flakes.
Experiment with different herbs like rosemary or parsley for added flavor.

Variation

You can make this soup vegan by using cashew cream or coconut milk instead of heavy cream. Additionally, try adding other roasted vegetables like carrots or sweet potatoes for a different twist.

FAQs

Can I use canned butternut squash instead of fresh?
Yes, you can use canned butternut squash, but the texture might be different. Reduce the cooking time since the squash is already cooked.

How do I make it spicier?
Add some diced jalapeños or a dash of hot sauce while blending the soup for some extra heat.

Can I make this soup ahead of time?
Absolutely! It tastes even better the next day as the flavors meld together. Just reheat it on the stove before serving.

Sage Roasted Butternut Squash Soup

Author: alhaouil
Total Time: 70 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A comforting soup made with roasted butternut squash, enhanced by sage and thyme, perfect for chilly days.

Instructions

Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Set the seeds aside for later.
Place the squash halves cut-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper.
Peel and chop the yellow onion, and place it on the baking sheet with the squash.
Cut the head of garlic in half horizontally and add it to the baking sheet as well.
Roast everything in the oven for about 40-45 minutes, or until the squash is soft and the onion is caramelized.
While the squash roasts, rinse the reserved seeds and toss them with 1 tablespoon of olive oil and a pinch of salt. Spread them out on another baking sheet and roast them for about 10-15 minutes, or until they are crunchy.
Once the squash is roasted, remove it from the oven and allow it to cool for a few minutes.
Scoop the flesh of the squash into a pot. Squeeze the roasted garlic cloves from their skins into the pot as well.
Add the chopped onion, sage, thyme, and vegetable broth to the pot. Bring to a boil and then reduce to a simmer for about 10 minutes.
Use an immersion blender (or transfer to a blender) to blend the soup until smooth.
Stir in the heavy cream (or your choice of cream) and heat everything through. Adjust salt and pepper to taste.