Butternut Squash and Sage Soup

Ingredients

• 1 butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried sage (or a few fresh sage leaves)
• 4 cups vegetable broth (low-sodium)
• Salt and black pepper to taste
• Heavy cream for garnish (optional)
• Fresh sage leaves for garnish (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed butternut squash in 1 tablespoon of olive oil and spread them on a baking sheet.
3. Roast the butternut squash in the preheated oven for about 30-35 minutes, or until they are tender and slightly caramelized.
4. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
5. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
6. Stir in the minced garlic and dried sage (or fresh sage leaves) and cook for another 1-2 minutes until fragrant.
7. Add the roasted butternut squash to the pot and mix well.
8. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for about 10-15 minutes.
9. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
10. Season your Butternut Squash and Sage Soup with salt and black pepper to taste.
11. Serve the soup hot, garnished with a drizzle of heavy cream and fresh sage leaves if desired.

This Butternut Squash and Sage Soup is a creamy and comforting choice that’s perfect for a cozy meal. Enjoy the rich flavors of roasted butternut squash and aromatic sage!