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