Roasted Butternut Squash and Sage Soup

A velvety, deeply flavorful roasted winter squash soup balanced with earthy sage and a hint of browned butter richness.

Prep: 20 min · Cook: 60 min · Yield: 6 · Method: Oven

Ingredients

• 3 lbs Butternut squash
• 1 large yellow onion
• 4 cloves Garlic
• 3 tbsp Olive oil
• 1 tbsp Sage
• 4 cups vegetable stock
• 2 tbsp Butter
• 1.5 tsp Salt
• 0.5 tsp Black pepper

Cooking instructions

1. Preheat oven to 400°F. Peel and remove seeds from the butternut squash, then cut into 1-inch cubes. Peel and quarter the onion. Place squash, onion, and whole garlic cloves on a large sheet pan, toss with olive oil, salt, and pepper, and roast until tender and golden brown. (about 40 min) — 400°F
2. Transfer the roasted vegetables to a large pot, add the vegetable stock and chopped sage, and bring to a simmer over medium heat. (about 10 min) — medium
3. Use an immersion blender to process the soup until completely smooth, or carefully transfer to a countertop blender in batches.
4. Stir in the butter over low heat until melted and incorporated to add a silky mouthfeel, then adjust salt and pepper to taste. (about 5 min) — low