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Roasted Butternut Squash and Sage Soup
5 from 3 votes

Roasted Butternut Squash and Sage Soup

Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt!

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Course: Soup
Cuisine: Vegetarian

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

    Cup of Yum
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Serve immediately, garnished with heavy cream and walnuts.