Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt!

Roasted Butternut Squash and Sage Soup - Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt!

Happy Sunday everyone! We have a special installment of #SundaySupper for you guys as today marks the one year birthday of the launch of #SundaySupper. And to celebrate, we’re all choosing recipes from contributors of #SundaySupper that have inspired us in the past year.

Roasted Butternut Squash and Sage Soup - Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt!

I couldn’t help but choose Brianne‘s “soul warming” butternut squash soup, especially with the cold weather upon us (it finally dipped below 50 degrees here in LA!). I adapted the recipe a bit by roasting the butternut squash beforehand to really bring out its flavors but other than that, this recipe is perfect as is. It’s creamy, it’s comforting and incredibly soothing.

Is there anything better this time of year?

Roasted Butternut Squash and Sage Soup

Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt!

5.00 stars (1 ratings)
15 minutes50 minutes

Ingredients:

  • 1 medium butternut squash, peeled, seeded and chopped
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh sage leaves
  • 1 (15.5-ounce) can chicken or vegetable broth
  • 1/4 cup milk
  • 1/4 cup Greek yogurt
  • Heavy cream, for garnish
  • Chopped walnuts, for garnish

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Place butternut squash onto prepared baking sheet. Add 2 tablespoons olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast until softened and cooked through, about 40 minutes. Let cool 5 minutes before pureeing in a blender until smooth.
  3. Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and sage and cook, stirring frequently, until fragrant, about 1-2 minutes.
  4. Add butternut squash puree, chicken broth and 1/2 teaspoon salt and bring to a boil; reduce heat and simmer for 5 minutes. Remove from heat and stir in milk and Greek yogurt; season with salt and pepper to taste.
  5. Serve immediately, garnished with heavy cream and walnuts.

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