Roasted Squash and Garlic Soup with Sage
Warm up your kitchen and your soul with this Roasted Squash and Garlic Soup with Sage, a creamy and aromatic dish perfect for cozy autumn evenings. Featuring caramelized butternut squash, mellow roasted garlic, and the earthy aroma of fresh sage, this vibrant soup is a comforting blend of natural sweetness and savory depth. Enhanced with a splash of heavy cream for a velvety texture and a hint of nutmeg for added warmth, it’s a satisfying bowl that strikes the perfect balance between hearty and elegant. Ready in just over an hour, this recipe pairs beautifully with crusty bread for dipping and makes an ideal starter or main course for any gathering. Perfect for fall, this roasted squash soup is sure to impress with its simple yet sophisticated flavors!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 large (about 2-3 lbs) butternut squash
- 1 whole bulb garlic
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 cups vegetable broth
- 6 whole leaves fresh sage leaves
- 1 cup heavy cream
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 teaspoon (optional, freshly grated) nutmeg
- 1 loaf (optional, for serving) crusty bread
Instructions
Preheat your oven to 400°F (200°C).
Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut side up on a baking sheet.
Slice the top off the garlic bulb to expose the cloves, then drizzle with 1 tablespoon of olive oil. Wrap the garlic in foil and place it on the baking sheet with the squash.
Drizzle 1 tablespoon of olive oil over the squash halves, then season with a pinch of salt and black pepper. Roast for 40-45 minutes, or until the squash is tender and caramelized, and the garlic is soft.
While the squash and garlic are roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes.
Once the squash and garlic are done roasting, let them cool for a few minutes. Scoop out the flesh of the squash and add it to the pot with the onions. Squeeze the roasted garlic cloves out of their skins and add them to the pot as well.
Add the vegetable broth and sage leaves to the pot. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes to allow the flavors to meld.
Remove the sage leaves and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and puree until smooth, then return it to the pot.
Stir in the heavy cream and season with salt, black pepper, and nutmeg (if using). Heat gently over low heat, stirring occasionally, but do not let it boil.
Serve the soup hot with a slice of crusty bread on the side. Garnish with extra sage leaves or a drizzle of olive oil if desired.
Nutrition Facts
Calories |
847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1736 mg | 75% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 12.8 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1422 mg | 30% | |
*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.
