How To Make Roasted Butternut Squash Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories, while heavy cream adds richness.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is fresher and can be made from scraps.

Preheat oven to 425°F.

Cut both ends off the butternut squash for stable work surfaces.

Peel the butternut squash and cut it in half to remove seeds.

Dice the butternut squash into planks and large dices.

Transfer the diced butternut squash to a large mixing bowl.

Add about 1 tablespoon of olive oil and season with salt and pepper.

Spread the squash on a lined sheet tray and roast in the oven.

Roast until golden brown and fork tender.

In a large pot, heat the remaining tablespoon of olive oil.

Add the diced onion and sauté until translucent.

Add minced garlic and sauté quickly to avoid burning.

Stir in the minced sage and cook briefly.

Add the roasted butternut squash to the pot and mix.

Pour in the water and roasted chicken stock, then simmer for about 15 minutes.

Use an immersion blender to puree the mixture until smooth.

Ladle into bowls and garnish with a small amount of cream and a sprig of sage.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens