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Sage Roasted Butternut Squash Soup

Creamy roasted butternut squash soup infused with fresh sage for a cozy autumn meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 large butternut squash peeled and cubed
  • 1 yellow onion sliced
  • 3 cloves garlic smashed
  • 2 tbsp olive oil
  • 8 fresh sage leaves
  • 4 cups vegetable broth
  • 0.5 cup heavy cream

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender

Method
 

  1. Roast squash, onion, garlic, and sage until caramelized.
  2. Simmer roasted vegetables with broth.
  3. Blend until smooth and finish with cream.

Notes

For vegan soup, substitute coconut milk for cream.