Butternut Squash Roasted Garlic Sage Soup
Cozy up with a bowl of Butternut Squash Roasted Garlic Sage Soup, a velvety blend of roasted butternut squash, caramelized garlic, and fresh sage that’s perfect for chilly evenings. This autumn-inspired soup boasts a deep, earthy flavor achieved through the slow roasting of squash and garlic, enhanced by the herbal aroma of sautéed sage. A hint of nutmeg and optional heavy cream add a touch of warmth and richness, while the pureed texture creates a silky finish. Perfectly paired with crusty bread, this comforting dish is as inviting as it is satisfying, delivering wholesome flavors in every spoonful. Whether you’re preparing for a cozy family dinner or looking for an elegant holiday starter, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 large butternut squash
- 1 garlic bulb
- 3 tablespoons olive oil
- 1 medium yellow onion
- 8 fresh sage leaves
- 4 cups vegetable broth
- 0.5 cups heavy cream (optional)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons ground nutmeg
- 1 loaf crusty bread (for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides and place the squash halves cut side down on the prepared baking sheet.
Slice off the top of the garlic bulb to expose the cloves. Drizzle with a small amount of olive oil (about 1 teaspoon) and wrap tightly in aluminum foil. Place the garlic on the baking sheet with the squash.
Roast the squash and garlic in the preheated oven for 40-50 minutes, or until the squash is fork-tender and the garlic is golden and soft.
While the squash and garlic roast, peel and dice the onion.
In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and sauté for 5-7 minutes, or until softened and translucent.
Chop 6 of the sage leaves (reserve 2 whole leaves for garnish) and add them to the pot with the sautéed onion. Cook for 1 additional minute, stirring frequently.
Once the squash and garlic are done roasting, allow them to cool slightly. Scoop the flesh out of the squash and squeeze the roasted garlic cloves out of their skins.
Add the roasted squash and garlic to the pot with the sautéed onion and sage. Pour in the vegetable broth and stir to combine.
Bring the mixture to a simmer over medium heat and cook for 10-15 minutes to meld the flavors.
Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches to puree. Be cautious with hot liquids in a blender.
If using, stir in the heavy cream for added richness. Season the soup with salt, black pepper, and nutmeg to taste.
Ladle the soup into bowls and garnish with the reserved whole sage leaves (you can quickly fry these in a tiny bit of olive oil for a crispy garnish).
Serve hot with slices of crusty bread for dipping. Enjoy your creamy, roasted garlic sage soup!
Nutrition Facts
Calories |
728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1598 mg | 69% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 13.3 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1564 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
