butternut squash sage soup

Here’s a recipe perfect for the holiday season! Fresh sage, nutmeg, and butternut squash blend together beautifully to make a creamy, healthy soup.

Here is how I made it:

Butternut Squash Sage Soup Recipe:

About 10 cups butternut squash, cubed

3 tablespoons olive oil

3/4 to 1 teaspoon salt

3 teaspoons brown sugar

1 and 1/2 cups diced carrots

1 cup diced sweet onion

3 tablespoons butter

3 tablespoons chopped fresh sage

1/4 teaspoon nutmeg

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1/2 teaspoon black pepper

toasted pumpkin seeds (optional topping)

Steps:

1. Preheat your oven to 425 degrees F.

2. Spread out your cubed butternut squash on two baking sheets. Toss the squash with 2 tablespoons olive oil, 1/8 teaspoon salt, and 1 teaspoon brown sugar.

3. Bake for 20 minutes at 425 degrees F. Switch your oven to broil or convection and bake for 10-15 more minutes until squash is soft and golden brown.

4. In a large pot, add the 3 tablespoons of butter, diced carrot, diced onion, 1/8 teaspoon salt, 1 teaspoon brown sugar, and 3 tablespoons chopped sage. Cook down over medium-high heat until onion and carrots are softened and golden brown.

5. Add 1 tablespoon of olive oil to the pot as well as all your cubed butternut squash. Add the nutmeg, the last teaspoon brown sugar, and 32 ounces vegetable broth. Cook together for about 5 minutes over medium heat.

6. With an emulsifier, or a blender, blend together the soup until smooth. As you blend, gradually add another 32 ounces of vegetable broth until the soup reaches your desired consistency.

7. Place the blended soup back on the stovetop over medium-low heat, and adjust seasoning to your liking. (at this point I added 1/2 teaspoon salt and 1/2 teaspoon black pepper). Top with toasted pumpkin seeds, and enjoy!