Butternut Squash and Sage Soup

Butternut Squash and Sage Soup
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When the air turns crisp and autumn leaves start to fall, there’s nothing more comforting than a bowl of Butternut Squash and Sage Soup. This velvety, flavorful soup is the perfect way to celebrate the season’s harvest, combining the natural sweetness of roasted squash with the earthy aroma of fresh sage. Let’s dive into the recipe that’s sure to warm your heart and satisfy your taste buds.

Why You’ll Love This Recipe

Why You’ll Love This Recipe
  • Rich and Creamy: The butternut squash creates a luxuriously smooth texture.
  • Nutritious: Packed with vitamins A and C, this soup is as healthy as it is delicious.
  • Simple Ingredients: You only need a few pantry staples and fresh herbs to create a gourmet dish.
  • Make-Ahead Friendly: Ideal for meal prepping or reheating on busy days.

Ingredients

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1/2 cup heavy cream (optional)
  • 6 fresh sage leaves, chopped
  • 1/4 teaspoon nutmeg
  • Salt and pepper, to taste
  • Pumpkin seeds or croutons, for garnish

Preparation: Step-by-Step

Step 1: Roast the Butternut Squash

  1. Preheat your oven: Set the oven to 400°F (200°C).
  2. Prepare the squash: Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet.
  3. Roast: Bake for 25-30 minutes, or until the squash is tender and slightly caramelized.

Step 2: Cook the Aromatics

  1. Sauté the onion and garlic: In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and chopped sage, cooking for another 1-2 minutes until fragrant.

Step 3: Blend the Soup

  1. Combine ingredients: Add the roasted squash to the pot along with the broth. Bring to a simmer and cook for 10 minutes to meld the flavors.
  2. Blend until smooth: Use an immersion blender or transfer the soup in batches to a countertop blender. Blend until creamy and smooth.

Step 4: Add the Finishing Touches

  1. Season and enhance: Stir in the nutmeg and heavy cream (if using). Adjust the seasoning with salt and pepper to taste.
  2. Warm through: Gently heat the soup until it’s warmed through but not boiling.

Serving Suggestions

  • Garnish: Top each bowl with a sprinkle of toasted pumpkin seeds, a drizzle of olive oil, or crispy croutons.
  • Pairings: Serve alongside crusty bread, a side salad, or grilled cheese for a comforting meal.

Cooking Tips

  • Prep Ahead: Roast the squash and store it in the fridge for up to 3 days.
  • Make it Vegan: Replace heavy cream with coconut milk for a dairy-free version.
  • Add Depth: Sprinkle a pinch of smoked paprika or cinnamon for an extra layer of flavor.

Final Thoughts

This Butternut Squash and Sage Soup is the epitome of fall comfort food, blending sweet, earthy, and savory flavors into one harmonious dish. Whether you’re hosting a dinner party or cozying up on a chilly evening, this soup is guaranteed to impress. Try it today and enjoy the taste of autumn in every spoonful!