Description
Roasted Butternut Squash and Sage Soup is the ultimate cozy dish for chilly evenings. This creamy, velvety soup combines the sweet earthiness of butternut squash with the aromatic essence of fresh sage, creating a heartwarming meal that invites you to gather around the table. Perfect for meal prep or entertaining, this flavorful soup is sure to impress friends and family alike.
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1/4 cup fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
- In a large pot over medium heat, sauté diced onion in olive oil until translucent (about 5 minutes). Add minced garlic and sauté for another minute.
- Pour in vegetable broth along with roasted squash and chopped sage. Simmer gently for about 10 minutes.
- Blend the mixture until smooth using an immersion blender or regular blender. Stir in coconut milk and heat through.
- Serve warm, garnished with fresh sage or a drizzle of coconut milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg