Description
Experience the comforting magic of autumn with this velvety Sage Roasted Butternut Squash Soup. Infused with fresh sage and rich flavors, it’s the perfect cozy meal for any occasion.
Ingredients
Scale
- 1 medium butternut squash
- 6–8 fresh sage leaves
- 1 medium yellow onion, finely chopped
- 2–3 cloves of garlic, minced
- 1/4 cup non-alcoholic white wine alternative
- 4 cups beef broth
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1–2 tablespoons maple syrup or brown sugar (optional)
- Salt to taste
- Freshly ground black pepper to taste
- A tiny pinch of nutmeg (optional)
- A whisper of cayenne pepper (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Carefully peel the butternut squash, cut it in half lengthwise, scoop out the seeds and stringy bits, and chop it into roughly 1-inch cubes.
- Toss the cubed squash with about 2 tablespoons of olive oil, a generous pinch of salt, and freshly ground black pepper on a large baking sheet. Scatter 6-8 fresh sage leaves among the squash cubes.
- Roast for 25-35 minutes, or until the squash is fork-tender and lightly caramelized at the edges.
- While the squash is roasting, melt 1 tablespoon of butter with 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in about 1/4 cup of the non-alcoholic white wine alternative and deglaze the pot, scraping up any browned bits from the bottom.
- Add the roasted butternut squash and any crispy sage leaves to the pot.
- Pour in the beef broth, ensuring the squash is mostly submerged.
- Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes.
- Remove the pot from the heat and carefully blend the soup until smooth using an immersion blender.
- Return the pureed soup to the stovetop over low heat, taste and adjust the seasoning as needed.
- Serve hot, garnished with fresh sage leaves, a swirl of cream, or toasted pumpkin seeds.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 10 mg
Keywords: Roasting the butternut squash is key to developing deep flavor. Adjust the consistency of the soup by adding more broth or water as needed. Enhance flavors with a pinch of nutmeg or smoked paprika if desired.