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As the leaves turn and a gentle chill fills the air, it's time to embrace the comforting flavors of fall with a bowl of Roasted Butternut Squash and Sage Soup. This velvety soup captures the essence of the season, showcasing the natural sweetness of butternut squash paired harmoniously with the earthy notes of fresh sage. Roasting the squash caramelizes its sugars, enhancing its flavor and adding a beautiful depth to the dish.

Roasted Butternut Squash and Sage Soup Bowls

Embrace the cozy flavors of fall with this Roasted Butternut Squash and Sage Soup! Perfect for chilly evenings, this velvety soup combines the natural sweetness of butternut squash and the earthy essence of fresh sage. It's easy to make and packed with nourishment, making it a delightful meal for any occasion. Serve it warm in rustic bowls, topped with croutons or toasted seeds for added crunch. Discover the joy of homemade soup with this comforting recipe!
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Ingredients
  

1 medium butternut squash (approximately 2-3 lbs), peeled and cut into cubes

1 large onion, diced

3 cloves garlic, finely chopped

4 cups vegetable or chicken stock

1 cup coconut cream (or heavy cream for a richer flavor)

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1 tsp ground nutmeg

1 tbsp fresh sage, chopped (or 1 tsp dried sage)

1 tbsp maple syrup (optional for added sweetness)

Fresh sage leaves for decoration (optional)

Instructions
 

Preheat your oven to 400°F (200°C). Prepare a baking sheet with parchment paper.

    In a large mixing bowl, combine the cubed butternut squash, diced onion, chopped garlic, olive oil, salt, black pepper, and nutmeg, tossing everything until evenly coated.

      Spread the vegetable mixture out in a single layer on the lined baking sheet. Roast in the preheated oven for 25-30 minutes, or until the squash is soft and lightly caramelized, stirring halfway through the cooking time.

        After roasting, transfer the vegetable mixture to a large pot and pour in the vegetable or chicken stock. Bring the mixture to a boil over medium-high heat.

          Lower the heat and let it simmer for about 10 minutes. Stir in the chopped fresh sage (or dried) and combine thoroughly.

            Using an immersion blender, carefully blend the soup until it reaches your preferred texture. If you don’t possess an immersion blender, you can blend the soup in batches using a traditional blender.

              Incorporate the coconut cream (or heavy cream) and maple syrup (if using). Warm the soup for an additional 2-3 minutes, stirring gently.

                Taste and modify the seasoning if needed. Serve hot in bowls, garnished with fresh sage leaves if desired.

                  Prep Time: 15 min | Total Time: 50 min | Servings: 4-6