Roasted Butternut Squash and Sage Soup
Ingredients:
– 1 medium butternut squash, peeled, seeded and cubed
– 1 small onion, chopped
– 4 cloves of garlic, minced
– 4 cups vegetable or chicken broth
– 1/2 cup heavy cream
– 2 tbsp olive oil
– 1 tbsp fresh sage, chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the cubed butternut squash on a baking sheet and drizzle with 1 tbsp of olive oil. Season with salt and pepper. Roast in the oven for about 30-40 minutes, or until the squash is tender and slightly caramelized.
3. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
4. Add the roasted butternut squash and chopped sage to the pot, stirring to combine.
5. Pour in the vegetable or chicken broth and bring to a boil. Reduce heat and let simmer for about 20 minutes.
6. Using an immersion blender or a regular blender, puree the soup until smooth.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve the soup hot, garnished with a sprinkle of fresh sage on top. Enjoy!