Ingredients
- Butternut Squash, peeled, seeded and cubed: 2 pounds
- Olive Oil: 3 tablespoons
- Fresh Sage Leaves: 2 tablespoons, chopped
- Yellow Onion, chopped: 1 medium
- Vegetable Broth: 4 cups
- Heavy Cream: 1/2 cup
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss butternut squash with 2 tablespoons of olive oil, salt, pepper, and half of the sage leaves on a baking sheet.
- Step 2: Roast for 30-40 minutes, or until squash is tender and slightly caramelized, flipping halfway through.
- Step 3: While squash roasts, sauté chopped onion in the remaining olive oil in a large pot over medium heat until softened, about 5 minutes. Add the remaining sage leaves during the last minute of cooking.
- Step 4: Add the roasted squash and vegetable broth to the pot with the sautéed onions. Bring to a simmer and cook for 10 minutes to allow the flavors to meld.
- Step 5: Use an immersion blender or transfer the soup in batches to a regular blender to puree until smooth.
- Step 6: Stir in the heavy cream. Taste and adjust seasoning as needed. Serve hot.
Notes
- Leftover soup keeps beautifully in the fridge for up to 4 days; just be sure to cool it completely before storing in an airtight container.
- For the best flavor, gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, instead of microwaving.
- A swirl of crème fraîche and a sprinkle of toasted pumpkin seeds add a lovely richness and texture to each bowl.
- Don't overcrowd the baking sheet when roasting the squash – use two sheets if necessary to ensure even caramelization and optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American