Recipe Details
"This luxuriously smooth soup combines oven-roasted butternut squash with aromatic sage and a touch of cream for the ultimate cold-weather comfort. Each spoonful offers a perfect balance of earthy sweetness and savory depth, finished with a drizzle of nutty brown butter."
1 Ingredients
| Qty | Item |
|---|---|
| 3 lbs | Butternut Squash (peeled and cubed) |
| 2 tbsp | Olive Oil |
| 3 tbsp | Unsalted Butter |
| 1 medium | Yellow Onion (diced) |
| 4 cloves | Garlic (minced) |
| 4 cups | Vegetable Broth |
| 6 leaves | Fresh Sage Leaves |
| 0.5 cup | Heavy Cream |
| 1 tbsp | Maple Syrup |
| 0.25 tsp | Ground Nutmeg |
2 Instructions
Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper on a large baking sheet and roast for 25-30 minutes until tender and caramelized.
In a large Dutch oven, melt the butter over medium heat. Add the onion and sauté for 5-7 minutes until translucent and soft.
Stir in the garlic and sage leaves, cooking for another 2 minutes until the sage is fragrant and the garlic is golden.
Add the roasted squash and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes.
Use an immersion blender to puree the soup until completely smooth. If using a standard blender, work in small batches and be careful with the hot liquid.
Stir in the heavy cream, maple syrup, and nutmeg. Simmer for a final 5 minutes to allow the flavors to meld.
Taste and adjust seasoning with salt and pepper. Serve hot with a garnish of fried sage or toasted pumpkin seeds.
💡 Tips & Tricks
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·
Roasting the squash instead of boiling it concentrates the natural sugars for a much deeper flavor.
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For a vegan version, substitute the butter with coconut oil and the heavy cream with full-fat coconut milk.
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Pass the blended soup through a fine-mesh sieve for a professional, restaurant-quality silky texture.
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Microwave the whole squash for 2-3 minutes before peeling to make the skin much easier to remove.
? Frequently Asked Questions
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