Description
Warm up with a bowl of Roasted Butternut Squash and Sage Soup, a delightful blend of earthy sweetness and aromatic sage. Perfect for chilly evenings, this comforting soup is easy to make and pairs wonderfully with crusty bread for a complete meal. Enjoy the velvety texture that envelops your taste buds while you create lasting memories around the dinner table.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), halved and seeded
- 2 tbsp olive oil, divided
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1/4 cup fresh sage leaves, roughly chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Drizzle cut sides of butternut squash with 1 tbsp olive oil; sprinkle with salt and pepper. Roast cut-side down for 40-45 minutes until tender.
- In a large pot, heat remaining olive oil over medium heat. Sauté onions until translucent (about 5 minutes). Add garlic and sage; cook for an additional minute until fragrant.
- Scoop roasted squash flesh into the pot. Pour in vegetable broth and coconut milk; blend until smooth using an immersion blender or standard blender. Adjust seasoning as needed.
- Serve hot, garnished with extra sage or alongside crusty bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg