Roasted Butternut Squash Soup with Crispy Sage
Nutritional Information
55 mins
6 servings
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22g Carbs
5g Sugar
Caramelized roasted squash blended into velvet, finished with cream and crispy sage. Make it two days ahead — it gets better overnight.
This recipe is originally for 6 servings. How many are you cooking for today?
Ingredients
- 1 butternut squash (3 lbs), cubed
- 1 onion, chopped
- 3 garlic cloves
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 10 sage leaves
- 3 tbsp olive oil
Instructions
1
Toss squash, onion, and garlic with olive oil on sheet pans; roast at 425°F for 30 minutes until caramelized.
2
Simmer the roasted vegetables with broth for 10 minutes; blend until smooth.
3
Stir in cream and season. Crisp sage leaves in butter and float on each bowl.
4
Make up to 2 days ahead — the flavors deepen overnight.
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