Roasted Butternut Squash and Sage Soup
User Reviews
5
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Course
Soup
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Cuisine
Vegetarian
Roasted Butternut Squash and Sage Soup
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Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt!
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Ingredients
- 1 butternut squash peeled, seeded and chopped, medium
- 3 tablespoons olive oil divided
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 cloves garlic minced
- 1 tablespoon sage leaves chopped fresh
- 1 chicken broth or vegetable broth, 15.5-ounce can
- ¼ cup milk
- ¼ cup Greek yogurt
- heavy cream for garnish
- walnuts for garnish, chopped
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place butternut squash onto prepared baking sheet. Add 2 tablespoons olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast until softened and cooked through, about 40 minutes. Let cool 5 minutes before pureeing in a blender until smooth.
- Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and sage and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Add butternut squash puree, chicken broth and 1/2 teaspoon salt and bring to a boil; reduce heat and simmer for 5 minutes. Remove from heat and stir in milk and Greek yogurt; season with salt and pepper to taste.
- Serve immediately, garnished with heavy cream and walnuts.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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