Description
Experience the warmth of autumn with this velvety, nutrient-dense roasted butternut squash soup. By roasting the squash until caramelized, we unlock deep, sophisticated flavors that feel indulgent yet wholesome. Enhanced with sautéed leeks and fragrant sage, this elegant soup is perfect for cozy dinners, yet simple enough for a busy weeknight. Naturally creamy and dairy-free, it is a comforting bowl of goodness that elevates humble ingredients into a bistro-style classic that the whole family will love.
Ingredients
2 lb butternut squash, peeled and cubed
2 tablespoons extra virgin olive oil
1 large leek, white and light green parts only, cleaned and sliced
3 cloves garlic, minced
1 tablespoon fresh sage, chopped
4 cups vegetable broth
Kosher salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C).
Toss squash cubes with olive oil, salt, and pepper on a baking sheet and roast for 35-40 minutes until tender and caramelized.
In a large pot, sauté the leeks in olive oil over medium heat until soft, about 5 minutes.
Add the minced garlic and sage to the leeks, cooking for 1 minute until fragrant.
Add the roasted squash and vegetable broth to the pot and bring to a simmer.
Use an immersion blender to puree the soup until smooth.
Season with additional salt and pepper if needed and serve warm.
Notes
You can roast the squash up to two days in advance to make prep faster on weeknights. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Roasting and Blending
- Cuisine: Seasonal American
Nutrition
- Serving Size: 1.5 cups
- Calories: 140
- Sugar: 6g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg