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–+ servings
Roasted Butternut Squash and Sage Soup

Roasted Butternut Squash and Sage Soup

Yield: 4 servings
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt!
5 stars (1 rating)

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.