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Roasted Butternut Squash & Sage Soup

Roasted Butternut Squash & Sage Soup
A smooth, warming soup made with roasted butternut squash, sweet onion and fragrant sage. Roasting the squash first gives the soup a deeper flavour while keeping the method simple.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: easy
Servings: 4
Dietary: Vegetarian
Description

A smooth, warming soup made with roasted butternut squash, sweet onion and fragrant sage. Roasting the squash first gives the soup a deeper flavour while keeping the method simple.

Ingredients
    Ingredients
  • 1 medium butternut squash (about 1kg), peeled, deseeded and cut into chunks
  • 1 large onion, cut into wedges
  • 2 garlic cloves, unpeeled
  • 2 tbsp olive oil
  • 8 fresh sage leaves
  • 750ml vegetable stock
  • 100ml single cream, optional
  • Salt and black pepper, to taste
Instructions
  1. 1
    Heat the oven to 200°C/180°C fan. Put the squash and onion on a large baking tray. Add the garlic, drizzle with 1½ tbsp olive oil and toss to coat.
  2. 2
    Roast for 30–35 minutes until the squash is tender and lightly caramelised.
  3. 3
    Meanwhile, heat the remaining oil in a small frying pan and cook the sage leaves briefly until crisp. Transfer to kitchen paper.
  4. 4
    Squeeze the roasted garlic from its skins into a large saucepan. Add the squash, onion and vegetable stock, then bring to a gentle simmer for 5 minutes.
  5. 5
    Blend until completely smooth. Stir in the cream, if using, and season to taste. Add a little extra stock or water if you prefer a thinner soup.
  6. 6
    Ladle into bowls and finish with the crisp sage leaves.
Note

The soup can be made up to 3 days ahead and reheated gently. For a dairy-free version, omit the cream or use a plant-based alternative.

Keywords: butternut squash soup, sage soup, roasted squash soup, easy soup recipe
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