Description
Experience the comforting embrace of roasted butternut squash and sage soup, a delightful dish that brings warmth to chilly evenings. This velvety soup blends the natural sweetness of butternut squash with fragrant sage, creating an aroma that fills your kitchen with cozy autumn vibes. Perfect for family gatherings or intimate dinners, this recipe is not only delicious but also quick to prepare, making it a go-to favorite for any occasion.
Ingredients
Scale
- 2 lbs butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup fresh sage leaves
- 1 cup full-fat coconut milk
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- In a large pot over medium heat, add olive oil and sauté chopped onions until translucent (about 5-7 minutes). Add minced garlic and cook until golden.
- Pour in vegetable broth and fresh sage leaves; bring to a simmer. After roasting, add the butternut squash to the pot.
- Blend the mixture until smooth using an immersion blender or by transferring it to a blender. Return to low heat.
- Stir in coconut milk, adjust seasoning with salt and pepper as needed, and heat through before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg