Butternut Squash and Sage Soup: A Warming Delight
When it comes to comforting and autumnal soups, butternut squash and Sage are an unbeatable duo. Today, we'll be sharing a simple and flavourful soup recipe that will warm your soul on a chilly evening.
For the soup:
- 1 medium-sized butternut squash, peeled, seeded, and diced into 1-inch cubes (approximately 4 cups)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6-8 fresh sage leaves, chopped
- 4 cups vegetable broth
- 1 cup heavy cream (you can use a substitute like coconut milk for a dairy-free option)
- Salt and freshly ground black pepper to taste
- Fresh sage leaves
- Crème fraîche or sour cream
- Toasted pumpkin seeds
A step-by-step guide to making a creamy butternut squash and sage soup
Roasting the Butternut Squash
Preheat your oven to 200°C or Gas Mark 6. Toss the diced butternut squash with 1 tablespoon of olive oil and spread it in a single layer on a baking sheet. Roast the squash in the preheated oven for about 30-35 minutes or until it's tender and slightly caramelized. Set aside.
Sautéing the Aromatics
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and chopped sage leaves, and cook for another 1-2 minutes until fragrant.
Combining the Ingredients
Add the roasted butternut squash to the pot, followed by the vegetable broth. Stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes to fuse the flavours.
Blend and Cream
Using a blender, carefully blend the soup until it's smooth and creamy. Return the soup to the pot if needed and stir in the heavy cream (or alternative) to create a velvety texture. Season the soup with salt and freshly ground black pepper to taste. Adjust the seasoning as needed.
Ladle the creamy butternut squash and sage soup into bowls. Garnish each bowl with a drizzle of crème fraîche or sour cream, a few fresh sage leaves, and a sprinkle of toasted pumpkin seeds if desired.
Sit Back and Savour Your Creation
There you have it – a delightful and comforting butternut squash and sage soup that's perfect for fall and winter. Whether you enjoy it as a starter or a main course, this soup is sure to fill your home with warmth and your taste buds with delight. Serve it with crusty bread for a complete and satisfying meal. Enjoy!
Want to use Sage in a different way? Check out our recipe on how to make a Sage and Onion Stuffing.
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