Butternut Squash Soup with Sage
Warm and velvety, this butternut squash soup is a deliciously fragrant dish, perfect as a comforting starter for your holiday meals. Roasted butternut squash is blended with the aromatic essence of sage and a hint of nutmeg, creating a rich flavor profile that embodies the essence of cozy autumn nights.
Prep time: 15 minutesCook time: 1 hourServes: 6
Ingredients
1 medium butternut squash (about 3 lbs)
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup water
1/2 cup heavy cream
1 teaspoon dried sage
1/4 teaspoon ground nutmeg
Salt and pepper to taste
Fresh sage leaves for garnish
Instructions
1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Brush the cut sides of the squash with 1 tablespoon of olive oil, season with salt and pepper, and place cut side down on a baking sheet.
4. Roast for 45-50 minutes, or until the flesh is tender.
5. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
6. Add the onion and garlic, sauté until soft and translucent, about 5 minutes.
7. Scoop the roasted squash flesh into the pot with the onions and garlic.
8. Add the vegetable broth, water, sage, and nutmeg.
9. Bring to a simmer and cook for 10 minutes to blend the flavors.
10. Remove from heat and use an immersion blender to puree the soup until smooth.
11. Stir in the heavy cream and season with additional salt and pepper to taste.
12. Garnish with fresh sage leaves before serving.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally, until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
