Butternut Squash Soup with Roasted Garlic and Sage

Creamy, garlicky and perfectly spiced butternut squash soup comes together in one pot with just a handful of ingredients. It's perfect for crisp and cozy fall evenings, or for making ahead and storing in the freezer to eat in a pinch!

Butternut Squash Soup with Roasted Garlic and Sage

Creamy, garlicky and perfectly spiced butternut squash soup comes together in one pot with just a handful of ingredients.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 large butternut squash
• 1 medium spanish onion
• 2 small shallots
• 1 head of garlic
• 3 sprigs of sage or rosemary
• 3 tbs olive oil
• 1 teaspoon salt (I'm using Diamond Crystal Kosher) plus more to taste
• 1-2 cups vegetable broth
• ½ cup heavy cream or coconut cream
• 1 teaspoon apple cider vinegar
• cracked black pepper

Method

 

1. Preheat oven to 400°F.
2. Prep your vegetables for roasting. Peel and cube 1 large butternut squash. Cut 1 medium Spanish onion into quarters. Cut 2 small shallots into halves. Finally, cut the top off a head of garlic. Set aside.
3. In a large, oven-safe pot or dutch oven add squash, onions and shallots. Remove the sage (or rosemary) leaves from their stem and sprinkle over top the vegetables. Cover in 2 tablespoon olive oil and 1 teaspoon salt. Toss to coat.
4. Coat the open side of your garlic in the remaining 1 tablespoon olive oil and sprinkle with a pinch more of salt. Add garlic, open side down, to the pot.
5. Roast in the oven for 40 minutes, or until the squash is fork tender. Toss halfway to ensure even roasting.
6. Remove from oven and transfer to the stove top. Squeeze in the roasted garlic and dispose of the peel. Add enough broth to cover vegetables, about 1-2 cups.
7. Using an immersion blender, blend until smooth. Turn heat to medium-low and mix in ½ cup cream and bring to a light simmer. Add apple cider vinegar and taste, adjust with more salt and vinegar until your taste buds are dancing!