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As the chilly air settles in and the leaves begin to change, there's nothing quite like a warm, nourishing bowl of soup to bring comfort and warmth to the day. One of my personal favorites is Roasted Butternut Squash and Sage Soup, a delightful blend of sweet, creamy squash balanced with the earthy, aromatic notes of fresh sage.

Roasted Butternut Squash and Sage Soup Bowls

Warm up your chilly evenings with a delicious bowl of Roasted Butternut Squash and Sage Soup. This comforting dish combines the creamy sweetness of butternut squash with the aromatic essence of sage, creating a nourishing meal that's perfect for fall. Easy to prepare, it features roasted squash blended with rich coconut milk and seasoned to perfection. Serve it with toasted pumpkin seeds for a delightful crunch and enjoy the wholesome flavors of this seasonal favorite.
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Ingredients
  

1 medium butternut squash (about 2-3 lbs), peeled and diced

1 large onion, chopped

3 cloves garlic, minced

4 cups vegetable or chicken broth

1 cup coconut milk (or heavy cream for a richer taste)

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1 tsp ground nutmeg

1 tbsp fresh sage, chopped (or 1 tsp dried sage)

1 tbsp maple syrup (optional for sweetness)

Fresh sage leaves for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    In a large bowl, toss the diced butternut squash, chopped onion, minced garlic, olive oil, salt, black pepper, and nutmeg until everything is well coated.

      Spread the vegetable mixture evenly on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized, stirring halfway through.

        Once roasted, transfer the squash mixture to a large pot and add the vegetable or chicken broth. Bring to a boil over medium-high heat.

          Reduce the heat and let it simmer for about 10 minutes. Add the chopped fresh sage (or dried) and mix well.

            Carefully use an immersion blender to puree the soup until it reaches your desired consistency. If you don’t have an immersion blender, you can transfer the soup to a blender in batches.

              Stir in the coconut milk (or heavy cream) and maple syrup (if using). Heat through for an additional 2-3 minutes while stirring gently.

                Taste and adjust seasoning if necessary. Serve warm in bowls, garnished with fresh sage leaves if desired.

                  Prep Time: 15 min | Total Time: 50 min | Servings: 4-6