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Autumn Roasted Butternut Squash Soup with Rosemary & Sage


Every year, I look forward to fall. It's a season I could never get tired of. The brilliant hues of the trees and the leaves falling like a golden snow is picturesque. The smells of the crisp air and burning firewood reminds me of childhood. All of it brings me joy and comfort.


With the cooler weather change, I like to cook warm dishes using fall fruits and vegetables. Using in-season produce is not only more cost effective, but it yields higher quality foods which makes for more flavorful meals. Butternut squash is one of my favorites to cook with because it can be used for sweet, savory, or even spicy dishes. The fruit hosts tons of vitamins and minerals, as well as fiber and antioxidants, which is perfect for strengthening your immune system and fighting off those colds.


This autumn roasted butternut squash soup recipe is both healthy and satisfying. It's perfect to warm up with on chilly days or for an easy weeknight dinner.



A bowl of butternut squash soup with gold spoons on a rustic wood table, sprinkled with rosemary sprigs
Butternut squash makes for a tasty and unique soup option on those chilly, fall days.

Equipment:

  • 5.5-quart Dutch oven, or a large pot

  • Immersion blender, or a high speed blender (e.g. Ninja,Vitamix)


Ingredients:

  • 1 medium butternut squash, peeled, seeded, and diced

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 4 cups low-sodium vegetable broth

  • 2 tablespoons olive oil

  • 1 tablespoon fresh sage, chopped (plus extra for garnish)

  • 1/2 tablespoon fresh rosemary, chopped (plus extra for garnish)

  • Salt and pepper to taste

  • 1/2 cup unsweetened coconut milk (optional)

  • 1/4 teaspoon nutmeg (optional)

Additional serving ideas:

  • Whole wheat crusty bread

  • Green garden salad

  • Roasted pumpkin seeds, to garnish

  • Fresh ground black pepper, to taste



Instructions:

  1. Preheat the Oven: Preheat your oven to 400°F.

  2. Roast the Butternut Squash: Place the diced butternut squash on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 30-35 minutes or until the squash is tender and slightly caramelized.

  3. Sauté Onions and Garlic: In a 5.5-quart Dutch oven or a large pot, heat olive oil over medium-high heat. Add the chopped onion and sauté until it becomes translucent. Add the minced garlic and chopped sage. Sauté for another minute or until fragrant.

  4. Blend Ingredients: Add the roasted butternut squash to the pot and stir to combine. Pour in the vegetable broth. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender and blend in batches.

  5. Simmer and Season: Place the pot back on the stove over low heat. Simmer the soup for about 10 minutes, allowing the flavors to blend. Season with salt, pepper, and nutmeg, if desired.

  6. Finish with Cream: For a creamier soup, stir in the coconut milk and heat the soup through. Adjust the consistency with more broth or cream to your preference.

  7. Serve and Garnish: Ladle the soup into bowls. Garnish with a sprinkle of fresh rosemary, sage and roasted pumpkin seeds. Serve hot with your favorite whole wheat crusty bread and a green garden salad, for extra vitamins and minerals.


Enjoy!! 🍁

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