Roasted Butternut Squash Soup with Sage

Warm up your fall evenings with this delicious and comforting Roasted Butternut Squash Soup with Sage! The rich flavors of the roasted butternut squash combined with the earthy sage make for a perfect bowl of soup to enjoy on a chilly night.

Ingredients:

• 1 large butternut squash, peeled and diced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups of vegetable broth
• 1 tablespoon of olive oil
• 1 teaspoon of dried sage
• Salt and pepper to taste

Instructions:

• Preheat the oven to 400°F.
• Toss the diced butternut squash with olive oil, salt, pepper, and dried sage.
• Spread the butternut squash on a baking sheet and roast in the oven for 30-40 minutes, or until tender.
• In a large pot, sauté the onion and garlic until fragrant.
• Add the roasted butternut squash and vegetable broth to the pot.
• Simmer for 20 minutes.
• Blend the soup until smooth using an immersion blender or regular blender.
• Season with salt and pepper to taste.
• Serve hot, garnished with a sprinkle of dried sage.

Nutrition Information:

Serving size: 1 cup
Calories: 150
Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 500mg
Total Carbohydrates: 30g
Dietary Fiber: 5g
Sugar: 6g
Protein: 2g

Popular questions:

• Q: Can I substitute fresh sage for dried sage?

A: Yes, you can use fresh sage instead of dried sage in this recipe. It may alter the flavor slightly, so adjust to taste.

• Q: How can I make this soup creamier?

A: You can add a splash of heavy cream or coconut milk to the soup to make it creamier.

• Q: Can I freeze this soup?

A: Yes, you can freeze this soup in an airtight container for up to three months. Thaw and reheat before serving.

• Q: Can I use chicken broth instead of vegetable broth?

A: Yes, you can substitute chicken broth for vegetable broth if desired.

• Q: What can I serve with this soup?

A: This soup pairs well with a crusty bread or a simple green salad.

• Q: Can I add other vegetables to this soup?

A: Feel free to add carrots, sweet potatoes, or other vegetables to customize the flavors of this soup.

• Q: Can I make this soup ahead of time?

A: Yes, you can make this soup ahead of time and reheat it before serving.

• Q: How long will this soup last in the refrigerator?

A: This soup will last for up to 4-5 days in the refrigerator when stored in an airtight container.

• Q: Can I use fresh garlic instead of minced garlic?

A: Yes, you can use fresh garlic cloves instead of minced garlic, just make sure to finely chop or crush them.

• Q: How can I adjust the seasoning to suit my taste?

A: Taste the soup before serving and adjust the salt, pepper, and sage to suit your preferences.

Helpful tips:

• Add a drizzle of balsamic glaze before serving for a sweet and tangy twist.
• Top the soup with a dollop of Greek yogurt or sour cream for added creaminess.
• Garnish with toasted pumpkin seeds or croutons for added texture.
• For a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the soup.
• Experiment with different herbs like thyme or rosemary for a variation in flavor.
• For a vegan option, use coconut oil instead of olive oil for roasting the squash.
• For a richer soup, add a splash of apple cider or white wine during the simmering process.
• Roast the butternut squash with a drizzle of honey or maple syrup for a touch of sweetness.
• Serve the soup in bread bowls for a fun and creative presentation.
• Freeze leftover soup in individual portions for a quick and easy meal option.

Expert Secrets:

• Roast the butternut squash until caramelized for added depth of flavor.
• Use homemade vegetable broth for a fresher taste in the soup.
• Adjust the consistency of the soup by adding more broth or simmering longer to reduce liquid.
• For a smoky flavor, add a dash of smoked paprika to the soup.
• Enhance the aroma of the soup by sautéing the sage with the onion and garlic before adding the squash.
• For a creamier texture, blend half of the soup and leave the other half chunky before combining for a varied mouthfeel.
• Add a squeeze of fresh lemon juice before serving for a pop of brightness.
• Experiment with different types of winter squash like acorn or kabocha for a unique flavor profile.
• For a decadent touch, finish the soup with a swirl of truffle oil or truffle salt.
• Serve the soup with a side of crispy prosciutto or bacon for a savory contrast to the sweet squash.