So you have a butternut squash sitting on your counter just…staring at you. You thought it would be nice to buy because, well, fall but you’re not exactly sure what to do with it. This one’s for you.
Butternut Squash Soup w/ Roasted Garlic + Sage
2-4
servings1
hourIngredients
1 large butternut squash, cut into bite-size pieces
1 medium spanish onion, cut into quarters
2 medium shallots, cut into halves
1 head of garlic, with the top cut off
3 sprigs of sage or rosemary
3 tbs olive oil
1 tsp salt, plus more to taste
1-2 cups vegetable broth
1/2 cup heavy cream
1 tsp apple cider vinegar
Cracked black pepper
Directions
Preheat oven to 400°F.
Grab a large, oven-safe pot or dutch oven. Add your squash, onions and shallots. Remove the sage leaves from the stem and sprinkle them over the vegetables. Cover in 2 tbsp olive oil and 1 tsp salt. Toss to coat.
Coat the open side of your garlic in the remaining 1 tbsp olive oil and sprinkle with a pinch more of salt. Make room in the pot and add garlic, open side down.
Roast in the oven for 40 minutes, or until squash is fork tender. Mix halfway to ensure even roasting.
Remove from the oven and transfer roasted veggies to a blender. Add enough broth to just cover the contents of the blender. Blend on medium until smooth.
Transfer back to the pot and heat on medium. Add cream and mix until even.
Bring the soup to a light simmer. Add apple cider vinegar and taste, adjust with more salt and vinegar until your taste buds are dancing!