Roasted Butternut Squash and Sage Soup
This roasted butternut squash and sage soup is a comforting and flavorful dish that's perfect for a chilly day. The butternut squash is roasted until tender and caramelized, and then simmered in vegetable broth with sage, salt, and pepper. The soup is pureed until smooth and creamy, and then finished with a splash of almond milk and fresh parsley. The result is a soup that's rich, flavorful, and sure to warm you up from the inside out.
Butternut squash soup is a classic fall dish, and for good reason. It's creamy, flavorful, and relatively easy to make. But what if you could take this classic soup to the next level? That's where this recipe comes in. By roasting the butternut squash before simmering it in broth, you develop a deeper, more caramelized flavor that really shines through in the finished soup. The addition of sage and nutmeg adds a warm, earthy complexity that complements the sweetness of the squash. And the almond milk adds a touch of richness and creaminess without weighing the soup down. The result is a butternut squash soup that's both comforting and sophisticated, perfect for a special occasion or a cozy night in.
Roasted Butternut Squash and Sage Soup Roasted Butternut Squash and Sage Soup Roasted Butternut Squash and Sage Soup Roasted Butternut Squash and Sage Soup
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon dried sage
  • Salt and pepper to taste
  • 3 cups vegetable broth
  • 1/2 cup unsweetened almond milk
  • 1/4 cup chopped fresh parsley
  • Pinch of nutmeg
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Toss butternut squash with olive oil, sage, salt, and pepper.
  3. Spread squash in a single layer on a baking sheet.
  4. Roast in preheated oven until tender and browned, about 20 minutes.
  5. Transfer squash to a large pot.
  6. Add vegetable broth and bring to a boil.
  7. Reduce heat and simmer for 10 minutes.
  8. Add almond milk, parsley, and nutmeg.
  9. Puree soup with an immersion blender or in a regular blender until smooth.
  10. Season to taste with salt and pepper.
Why It Works
  • Roasting the butternut squash before simmering it in broth develops a deeper, more caramelized flavor.
  • The addition of sage and nutmeg adds a warm, earthy complexity that complements the sweetness of the squash.
  • The almond milk adds a touch of richness and creaminess without weighing the soup down.