Description
A rich and velvety autumn soup made with caramelized winter squash, mellow roasted garlic, and aromatic fresh sage. Perfectly balanced and naturally creamy.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 lbs), peeled and cubed
- 1 head of garlic
- 1 medium yellow onion, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon fresh sage leaves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Preheat your oven to 400F (200C).
- Place cubed squash and chopped onion on a large baking sheet. Toss with 1 tablespoon of olive oil, salt, and pepper.
- Cut the top off the garlic head to expose the cloves. Drizzle with oil and wrap tightly in aluminum foil.
- Roast the squash and garlic in the oven for 25-30 minutes, or until the squash is tender and browned on the edges.
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add fresh sage and sauté for 30 seconds until fragrant.
- Squeeze the softened garlic cloves out of the roasted head and into the pot. Add the roasted squash and onion.
- Pour in the vegetable broth and bring to a gentle simmer for 10 minutes.
- Use an immersion blender to puree the soup until completely smooth. Stir in nutmeg if using.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American