Warm your soul this season with a bowl of our Roasted Butternut Squash Soup with Sage Cream! This delightful dish combines the natural sweetness of roasted butternut squash with the aromatic essence of fresh sage, creating a comforting and flavorful experience that will have you coming back for seconds. Perfect for chilly evenings or as a stunning starter for your next dinner party, this soup is not only easy to make but also packed with nutrients. Get ready to impress your taste buds and your guests with this creamy, dreamy recipe that will leave everyone asking for your secret!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tbsp fresh sage, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help caramelize the butternut squash and enhance its natural sweetness.
- Prepare the butternut squash by peeling it with a vegetable peeler. Cut the squash in half lengthwise, scoop out the seeds with a spoon, and then cube the flesh into approximately 1-inch pieces.
- On a large baking sheet, spread the cubed butternut squash in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat the squash evenly.
- Roast the butternut squash in the preheated oven for about 25-30 minutes, or until the pieces are tender and caramelized, stirring halfway through for even cooking.
- While the squash is roasting, heat a large pot over medium heat. Add a splash of olive oil and sauté the chopped onion until it becomes translucent, about 5-7 minutes.
- Add the minced garlic to the pot with the onions and sauté for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
- Once the butternut squash is roasted, add it to the pot with the onions and garlic. Pour in the vegetable broth, stirring to combine all the ingredients.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10-15 minutes, allowing the flavors to meld together.
- Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender, but be cautious with the hot liquid.
- Once blended, return the soup to the pot over low heat. Stir in the heavy cream and chopped fresh sage, and season with additional salt and pepper to taste. Allow the soup to heat through for a few minutes.
- Serve the roasted butternut squash soup hot, garnished with a drizzle of sage cream or a sprinkle of additional fresh sage if desired. Enjoy your comforting bowl of soup!
Tips
- Choose the Right Squash: Look for a butternut squash that feels heavy for its size and has a smooth, tan skin. This ensures you get the sweetest and most flavorful flesh.
- Don’t Rush the Roasting: Roasting the squash at 400°F (200°C) allows it to caramelize beautifully, enhancing its natural sweetness. Make sure to stir halfway through to ensure even roasting.
- Sauté with Care: When sautéing the onions and garlic, keep an eye on them to prevent burning. The goal is to achieve a translucent onion and fragrant garlic to build a solid flavor base for your soup.
- Blend It Smooth: For the creamiest texture, use an immersion blender directly in the pot. If using a countertop blender, allow the soup to cool slightly before blending in batches to avoid splattering.
- Finish with Freshness: Stirring in fresh sage and heavy cream at the end adds a burst of flavor and richness. Adjust the seasoning to your taste, and don’t hesitate to garnish with extra sage for a beautiful presentation.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 40mg
