Description
A rich and velvety autumn soup featuring oven-roasted butternut squash, mellow roasted garlic, and aromatic fresh sage for a sophisticated flavor profile.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 head of garlic
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh sage, chopped
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed squash with olive oil, salt, and pepper on a baking sheet.
- Cut the top off the garlic head, drizzle with oil, wrap in foil, and place on the sheet with the squash.
- Roast for 25-30 minutes until squash is golden and garlic is soft.
- Melt butter in a large pot over medium heat and sauté sage for 2 minutes until fragrant.
- Add roasted squash and squeezed-out garlic cloves to the pot.
- Pour in vegetable broth and simmer for 10 minutes.
- Blend with an immersion blender or stand blender until completely smooth.
- Stir in heavy cream over low heat and adjust seasoning with salt and pepper.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American