# Roasted Butternut Squash Soup with Sage
Embrace the flavors of fall with our deliciously comforting, Roasted Butternut Squash Soup with Sage. This velvety soup, enriched with the hearty sweetness of butternut squash and the aromatic tang of fresh sage, is a heartwarming dish to enjoy as the leaves start to change color.
## Why Make This Recipe
The Roasted Butternut Squash Soup with Sage combines the warm, sweet flavors of roasted winter squash with the subtly peppery taste of sage. It’s not only delicious but also packed with essential nutrients – perfect for a comforting weekday dinner or as a star player for your Thanksgiving table!
## How to Make Roasted Butternut Squash Soup with Sage
### Ingredients:
– 1 large butternut squash, peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/2 teaspoon ground nutmeg
– 4 cups vegetable broth
– 1/2 cup heavy cream (optional)
– 6 fresh sage leaves, chopped
### Directions:
1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for about 25 minutes, or until tender and slightly caramelized.
3. In a large pot, sauté the chopped onions and minced garlic in the remaining olive oil until soft and fragrant.
4. To the pot, add the roasted squash, nutmeg, and vegetable broth. Let it simmer.
5. Using an immersion blender, blend your soup until creamy. You can also carefully transfer the mixture to a blender in batches.
6. Stir in the heavy cream (if using) and chopped sage. Let it simmer for another 5 minutes, and adjust the seasoning as needed.
7. Ladle the soup into bowls, garnishing it with a drizzle of cream and a sprinkle of sage.
## How to Serve Roasted Butternut Squash Soup with Sage
Serve this soup hot, garnished with a sprinkle of fresh sage and a swirl of cream. A slice of crusty bread on the side makes for a perfect accompaniment, turning this delicious soup into a full meal!
## How to Store Roasted Butternut Squash Soup with Sage
Store the cooled soup in an airtight container in the refrigerator for up to a week. For longer storage, freeze it in suitable containers. Reheat it gently on the stovetop before serving.
## Tips to Make Roasted Butternut Squash Soup with Sage
– For a distinctively rich and nutty flavor, roast the squash until it is deeply caramelized.
– If you prefer a chunkier soup, set some roasted squash aside before blending. Add it back to the soup after blending.
## Variations
– For a vegan version, substitute the heavy cream with coconut milk. You’ll be surprised at the added layer of complexity this brings to your soup!
## FAQs
**Q1. What other herbs can I use in this soup?** Sage pairs well with butternut squash, but you can also use rosemary or thyme.
**Q2. Can I use pre-cut butternut squash?** Absolutely! Pre-cut squash will save on prep time, but make sure to adjust the roasting time as smaller pieces may cook faster.
**Q3. Can I use a regular blender instead of an immersion blender?** Yes. However, ensure to cool the mixture slightly and blend in batches to avoid hot soup from splattering.
Enjoy your soul-warming Roasted Butternut Squash Soup with Sage, and keep the chill of fall at bay! 🍂🍃🥣