Can I freeze this soup?

Absolutely! Cool completely first, then freeze in portions for quick meals.

Yes — use vegetable stock and olive oil.

What if I don't have Sage?

Use thyme or rosemary after blending; roasting them makes them bitter.

Butternut Squash Sage Soup (Creamy, Cozy & Roasted)

Name: Butternut Squash Sage Soup (Creamy, Cozy & Roasted)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 1 large butternut squash, halved and seeded; 1 shallot, peeled; 5 garlic cloves, peeled; 8 fresh sage leaves; 3 tbsp olive oil; Salt and pepper to taste; 4–5 cups chicken stock; ¼ tsp ground cinnamon

Description

Creamy roasted squash soup with caramelized garlic, sage, and a touch of cinnamon.

Ingredients

Units Scale

1 large butternut squash, halved and seeded
1 shallot, peeled
5 garlic cloves, peeled
8 fresh sage leaves
3 tbsp olive oil
Salt and pepper to taste
4-5 cups chicken stock
1/4 tsp ground cinnamon

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Instructions

1. Preheat oven to 400°F. Arrange squash cut-side up on parchment-lined sheet, brush with olive oil, season with salt and pepper.
2. Add shallot, garlic, and sage to foil, drizzle with oil, seal, and place alongside squash.
3. Roast 45–75 minutes, removing foil packet after 45 minutes.
4. Scoop squash into Dutch oven. Add roasted aromatics, 4 cups stock, and cinnamon. Blend until smooth, thinning with extra stock, 1/2 cup at a time, as needed. The sweet spot for me has been 5 cups.
5. Warm gently, adjust seasoning, and serve.

Notes

Roasting the sage and garlic in foil deepens flavor without bitterness.
Take the flavor to the next level by using Homemade Chicken Stock

Prep Time: 15
Cook Time: 60 minutes
Category: Soup