Description
Creamy Roasted Butternut Squash Soup a naturally smooth and warming soup featuring caramelized winter squash with aromatic leeks and fresh sage.
Ingredients
- 2½ pounds butternut squash, halved and seeded
- 3 tablespoons extra virgin olive oil, divided
- 3 tablespoons unsalted butter
- 1 large leek, white and light green parts, diced (2 cups)
- 3 garlic cloves, minced
- 2 teaspoons fresh sage leaves, finely chopped
- 4½ cups low-sodium vegetable broth
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F. Brush squash halves with 2 tablespoons olive oil, season with salt and pepper, and roast cut-side down for 50-60 minutes until very tender.
- Cool squash slightly, then scoop out flesh and set aside.
- In a large pot, heat butter and remaining 1 tablespoon olive oil over medium-low heat.
- Add leeks with a pinch of salt and cook 12-15 minutes until very soft and translucent.
- Add garlic and sage, cooking 1 minute until fragrant.
- Stir in roasted squash and broth. Simmer 15-20 minutes to blend flavors.
- Blend until completely smooth using an immersion blender or regular blender in batches.
- Season with salt and pepper to taste. Serve hot with desired garnishes.
Notes
- Choose butternut squash with long necks and small bulb ends for fewer seeds
- Soup keeps refrigerated 4 days or frozen up to 3 months
- For dairy-free version, substitute olive oil for butter
- Garnish with fried sage leaves, thinned crème fraîche, or toasted pumpkin seeds
- Prep Time: 18 minutes
- Cook Time: 1 hour 15 minutes