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Cozy Roasted Butternut Squash Soup with Sage

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A rich, creamy, and deeply satisfying butternut squash soup with caramelized roasted squash and fragrant sage. This comforting soup is naturally dairy-free, gluten-free, and perfect for cold days.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 large yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 4 cups vegetable broth, low-sodium preferred
  • 1 small Yukon Gold potato, peeled and cubed
  • Salt and black pepper to taste
  • 10–12 fresh sage leaves, plus extra for garnish
  • 1 tablespoon butter or olive oil
  • Toasted pumpkin seeds (optional, for garnish)
  • Heavy cream or coconut milk (optional, for garnish)
  • Grated Parmesan cheese (optional, for garnish)
  • Crusty bread (optional, for serving)

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Toss cubed butternut squash, chopped onion, and smashed garlic cloves with 2 tablespoons olive oil. Spread in a single layer on the baking sheet. Sprinkle with salt and pepper.
  3. Roast for 35-40 minutes, stirring halfway through, until squash is fork-tender and edges are caramelized.
  4. While squash roasts, heat 1 tablespoon butter or olive oil in a large soup pot over medium heat. Add fresh sage leaves and cook for 1-2 minutes until bright green and fragrant. Use a slotted spoon to transfer sage to a plate; leave flavored oil in the pot.
  5. Add cubed potato and 4 cups vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes until potato is tender.
  6. Add roasted squash mixture and sautéed sage leaves to the pot. Stir and bring to a gentle simmer. Cook for 5 minutes to meld flavors.
  7. Remove pot from heat. Using an immersion blender, blend until smooth. Alternatively, blend in batches in a regular blender, filling no more than halfway and venting the lid.
  8. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with pumpkin seeds, a swirl of cream, fresh sage leaves, or Parmesan cheese, with crusty bread on the side.

Notes

Don’t skip roasting the squash—it caramelizes the natural sugars for deep flavor. Sauté sage just until fragrant to avoid bitterness. Season in layers for best flavor. A small potato adds creaminess without dairy. Blend hot soup carefully to avoid splattering. Soup thickens upon refrigeration; thin with broth when reheating.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, sage soup, creamy soup, fall soup, winter soup, gluten-free soup, vegetarian soup, dairy-free soup, comfort food

Find it online: https://zorbmeal.com/cozy-roasted-butternut-squash-soup-with-sage/