Ingredients
Scale
- 1 large butternut squash (about 3 pounds), peeled and cubed
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1/2 cup heavy cream (or full-fat coconut milk)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried sage
- 1 tablespoon maple syrup (optional)
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper on a large baking sheet. Spread them in a single layer and roast for 30 to 35 minutes, or until the squash is tender and slightly browned on the edges.
- While the squash is roasting, heat a large pot or Dutch oven over medium heat. Add a splash of oil and sauté the chopped onion until it becomes translucent, about 5 minutes. Stir in the minced garlic and dried sage, cooking for another minute until fragrant.
- Add the roasted butternut squash into the pot with the onions and garlic. Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5 to 10 minutes to allow the flavors to meld together.
- Use an immersion blender directly in the pot to blend the soup until it is completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender. Be sure to leave a vent for steam to escape if using a traditional blender.
- Stir in the heavy cream (or coconut milk), nutmeg, and maple syrup if using. Heat the soup through for another 2 minutes on low heat. Taste and add more salt or pepper if needed. Serve warm.
- Cook Time: 60 minutes
- Diet: Gluten-Free, Vegan-Option