Butternut Squash and Sage Soup Recipe

There’s something truly magical about the transition from summer to fall. The air gets cooler, the leaves turn vibrant shades of red and gold, and our cravings shift towards comforting, hearty dishes. This Butternut Squash and Sage Soup exemplifies the essence of autumn, bringing warmth and delicious flavor to your family’s dinner table. It’s a dish that’s perfect for gathering loved ones and celebrating the beauty of the season. Rich, velvety, and aromatically infused with sage, this soup is the perfect blend of simplicity and creativity. Let’s embark on this comforting culinary journey together!

Recipe Summary

Ingredients

• 4 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup water
• 1/2 teaspoon ground sage
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for creaminess)
• Fresh sage leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes with a tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized.
3. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.
4. Add the roasted butternut squash to the pot, followed by the vegetable broth and water. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add the ground sage and nutmeg. Using an immersion blender, puree the soup until smooth. You can also transfer the soup in batches to a regular blender.
6. If you prefer a creamier texture, stir in the heavy cream. Season with salt and pepper to taste.
7. For a touch of elegance, fry a few fresh sage leaves in a small pan with olive oil until crisp, then use them to garnish each serving of soup.
8. Serve hot and enjoy!

Helpful Tips

Storage Instructions: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stove over medium heat until hot.

Ingredient Substitutions: You can substitute the heavy cream with coconut milk for a dairy-free option. If fresh butternut squash is not available, frozen squash works beautifully too.

Variations: For added depth of flavor, you can add a chopped apple along with the butternut squash. It adds a subtle sweetness that pairs perfectly with the savory sage.

Pairings: Serve this delightful soup with a side of crusty bread or a simple mixed greens salad. A glass of crisp white wine like Sauvignon Blanc or a warm mug of spiced apple cider makes for a wonderful accompaniment.

I hope your hearts and kitchens are warmed by this delightful Butternut Squash and Sage Soup. I can’t wait to see your delicious creations! Share your photos using #ZynahzRecipes or tag @Zynahz on Instagram. Don’t forget to leave your feedback on our website and let us know how much your family enjoyed this recipe.

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