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.
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
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
- ¼ cup milk
- ¼ cup Greek yogurt
- Heavy cream, for garnish
- Chopped walnuts, for garnish
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- Serve immediately, garnished with heavy cream and walnuts.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I just made this for the second time and we absolutely love it. My husband yelled out “Where has this been all my life?!” Needless to say, I will be making it again!
We love hearing that! Thank you!
Hey Chungah! Looks amazing-just wondering when you added the butternut squash puree to the stockpot?
It is added in step #4 with the chicken broth. Hope that helps!
When do you add the squash?
how many calories? nutritional information?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
We’re trying this, but just realized the recipe doesn’t say when to add the puréed squash!
can jarred sage be used in place of fresh sage ?if so how much can I put in the soup an when do I put it in.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I hate anykind of yogurt! is their anything I can use for a substitute? in this recipe.
You can substitute sour cream.
Thanks for the recipe! It looks tasty and simple! Do you know how big a “medium” butternut squash is? More or less than 2 pounds do you think? Just asking because I live in Europe and fruit and vegetables are sometimes bigger in the US. I recently saw some at the supermarket and they were just under 2 pounds.
Yes, 2 pounds is a great estimate.
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