Creamy Harvest Moon Butternut Squash and Sage Soup

Embrace the flavors of fall with this creamy Harvest Moon Butternut Squash and Sage Soup. The rich, velvety texture of roasted butternut squash combined with the aromatic warmth of sage creates a comforting bowl that’s perfect for chilly evenings.

This soup not only warms the soul but also showcases the natural sweetness of butternut squash, enhanced by a hint of onion and garlic. A splash of cream at the end makes it indulgent, while crispy sage leaves add a delightful crunch and flavor contrast.

Creamy Harvest Moon Butternut Squash and Sage Soup

Serves: 4 Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes

Nutrition facts: 320 calories 18g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 large butternut squash, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon dried sage
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash with olive oil, salt, pepper, and dried sage on a baking sheet.
3. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized.
4. In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
5. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
6. Add the roasted squash to the pot along with the vegetable broth. Bring to a simmer and cook for 5 minutes to meld the flavors.
7. Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches.
8. Stir in the heavy cream and adjust seasoning with salt and pepper as needed. Heat through without boiling.
9. In a small pan, crisp the fresh sage leaves in a little olive oil until they are crunchy. Drain on paper towels.
10. Serve the soup warm, garnished with crispy sage leaves. Enjoy!

Notes

Tip: For a spicy kick, add a pinch of cayenne pepper while blending!

For an extra flavor boost, consider roasting the squash with a touch of maple syrup before blending. If you’re looking for a lighter version, swap the cream for coconut milk or omit it entirely for a vegan option.

This soup can be stored in the refrigerator for up to 5 days. Reheat gently on the stove, adding a splash of vegetable broth if it thickens too much.