There's nothing quite like a warm bowl of butternut squash soup to welcome the fall season. This recipe combines roasted butternut squash with sage for a comforting, aromatic delight. Whether you're a soup aficionado or just looking to try something new, this dish is sure to please.
Butternut squash is the star of the show, providing a sweet, nutty flavor that forms the base of the soup. Olive oil is used to roast the squash and sauté the aromatics, adding a hint of richness. Onion and garlic create a flavorful foundation, while vegetable broth and water help blend everything together into a smooth soup. Heavy cream lends a luxurious texture, while dried sage and nutmeg add warmth and complexity. Finally, salt and pepper bring everything into balance.
This soup pairs beautifully with a crusty sourdough bread or a simple arugula salad. For a heartier meal, consider serving it alongside a grilled cheese sandwich with a sharp cheddar or Gruyère. The creaminess of the soup complements the savory, cheesy sandwich perfectly.
First, set your oven to 400°F (200°C) to preheat. While it warms up, take your medium butternut squash and slice it in half lengthwise. Scoop out the seeds with a spoon—it’s a bit like carving a pumpkin, only easier. Brush the cut sides with a tablespoon of olive oil and sprinkle with salt and pepper for seasoning. Place the halves cut side down on a baking sheet. Roast them for about 45-50 minutes, until the flesh is tender and can be easily pierced with a fork.
While the squash is roasting, grab a large pot and heat the remaining tablespoon of olive oil over medium heat. Toss in the chopped onion and minced garlic. Sauté them until soft and translucent, for about 5 minutes. Keep an eye on them so they don’t brown; we’re looking for a gentle sauté, not a caramelization.
Once the squash is done, let it cool slightly, then scoop out the flesh and add it to the pot with the onions and garlic. Pour in the vegetable broth, the cup of water, and sprinkle in the dried sage and ground nutmeg. Stir everything together and bring it to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
After simmering, remove the pot from heat. Use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a countertop blender in batches. Once blended, return the soup to the pot and stir in the heavy cream. Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh sage leaves for that extra touch of elegance.
Share