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- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons olive oil (divided) - 4 cups vegetable broth - 1 teaspoon ground cumin - 1/2 teaspoon ground nutmeg - Salt and freshly cracked black pepper to taste - 12 fresh sage leaves - 2 tablespoons unsalted butter - 1/2 cup coconut milk (optional, for a creamy texture) Roasting the butternut squash creates a rich flavor. It pairs well with spices. Onion and garlic add depth. The cumin and nutmeg give warmth to the soup. Don't forget salt and pepper; they enhance all the flavors. For a special touch, the crispy sage adds a great texture. If you want a creamy soup, the coconut milk works wonders. Each ingredient plays a role in making this soup cozy and delicious. Enjoy mixing these fresh ingredients for a warm bowl of goodness. - Preheat your oven to 400°F (200°C). - On a large baking sheet, mix the cubed butternut squash, chopped onion, and minced garlic. Drizzle with 2 tablespoons of olive oil. Season with salt, pepper, ground cumin, and nutmeg. Toss well to coat everything evenly. Spread the mixture in a single layer for even roasting. - Roast for 25-30 minutes, until the squash is tender and lightly caramelized. Stir halfway through to ensure even cooking. - In a small skillet, melt the butter over medium heat. - Carefully add the sage leaves when the butter melts. Sauté them for about 1-2 minutes until they turn crispy and fragrant. - Use a slotted spoon to transfer the crispy sage to a paper towel-lined plate to drain excess butter. - Once the squash is done roasting, transfer the mixture to a large saucepan. - Pour in the vegetable broth and bring it to a gentle simmer over medium heat. - Blend the soup with an immersion blender until it is smooth and velvety. If you want a creamier texture, stir in the coconut milk at this point and blend again. - Taste and adjust seasoning with salt and pepper if needed. Heat through for another 5 minutes, stirring occasionally. - Ladle the warm soup into bowls and top with crispy sage leaves for added texture and flavor. To get that sweet caramelization, start with a hot oven at 400°F. Cut the squash into 1-inch cubes. This size helps them cook evenly and brown nicely. Spread the cubes out on a baking sheet. Don’t crowd them. This step is key for even cooking. Stir halfway through to ensure all sides get that lovely color. Feel free to adjust the spices. Cumin and nutmeg add warmth, but you can try cinnamon or paprika for a twist. For the garnish, use fresh herbs like thyme or rosemary if you prefer. This gives a different flavor that pairs well with the soup. Serve the soup in deep bowls for a cozy feel. Drizzle some extra virgin olive oil on top. This adds richness and a nice shine. You can also sprinkle roasted pumpkin seeds for crunch. Pair it with crusty bread or a simple salad to complete the meal. Enjoy your warm bowl of soup! {{image_4}} You can make this soup creamy or keep it dairy-free. For a creamy soup, add coconut milk. This gives a rich taste without dairy. You can also use almond milk or cashew cream for a dairy-free twist. These options keep the soup smooth and tasty. Want to spice things up? Add a pinch of cayenne pepper or red pepper flakes. This gives your soup a nice kick. You can also try adding seasonal veggies like carrots or apples. They add a sweet twist and more nutrients. Don’t have butternut squash? Use sweet potatoes or pumpkin instead. Both give a similar flavor and texture. For broth, use chicken broth if you prefer. It adds a different depth to the soup. Experiment with what you have on hand! To keep your soup fresh, store leftovers in a glass or plastic container. Allow the soup to cool down first. Cover it tightly to avoid exposure to air. This helps prevent spoilage. For freezing, use freezer-safe bags or containers. Leave some space at the top of the container. Soups expand when frozen. Label the bags with the date. Your soup can last up to three months in the freezer. The best way to reheat is on the stove. Pour the soup into a pot over low heat. Stir often to keep it from burning. This helps maintain the flavor and texture. If you use a microwave, place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between. This prevents hot spots. Aim for about 2 to 3 minutes of total heating time. Enjoy your warm, cozy soup! Yes, you can use frozen butternut squash. It saves time and is easy to use. Just thaw and add it directly to your pot. The flavor will still be great. However, fresh squash has a better texture when roasted. Roasted Butternut Squash Soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Make sure to let the soup cool before sealing it. Yes, you can make this soup in advance. It tastes even better the next day. Just store it in the fridge after it cools. Reheat it on the stove or in the microwave before serving. You can serve this soup with crusty bread or a fresh salad. Grilled cheese sandwiches pair well too. Adding a sprinkle of roasted pumpkin seeds on top adds nice crunch. Enjoy this warm soup with your favorite sides! This blog post explored how to make a tasty Roasted Butternut Squash Soup. You learned the key ingredients, step-by-step preparation, and tips for perfecting the dish. I shared ways to customize flavors and variations, from creamy to dairy-free options. Storing and reheating tips help you keep leftovers fresh. With these guidelines, you can create a delicious meal that warms the heart. Enjoy experimenting and serving this dish to family and friends!

Roasted Butternut Squash Soup with Crispy Sage

Warm up your days with this delicious Roasted Butternut Squash Soup featuring crispy sage! This creamy and flavorful soup is packed with roasted butternut squash, aromatic spices, and a touch of coconut milk for richness. Perfect for cozy evenings, it’s easy to prepare and full of comforting flavors. Discover the full recipe and make this heartwarming dish today! Click through to explore the step-by-step guide and impress your family!
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Ingredients
  

1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes

1 medium onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil (divided)

4 cups vegetable broth

1 teaspoon ground cumin

1/2 teaspoon ground nutmeg

Salt and freshly cracked black pepper to taste

12 fresh sage leaves

2 tablespoons unsalted butter

1/2 cup coconut milk (optional, for a creamy texture)

Instructions
 

Begin by preheating your oven to 400°F (200°C).

    On a large baking sheet, combine the cubed butternut squash, chopped onion, and minced garlic. Drizzle with 2 tablespoons of olive oil, then season generously with salt, pepper, ground cumin, and nutmeg. Toss everything together until evenly coated, and spread into a single layer for optimal roasting.

      Roast in the preheated oven for 25-30 minutes, or until the butternut squash is tender and lightly caramelized, stirring halfway through to ensure even cooking.

        While the squash is roasting, prepare the crispy sage: In a small skillet, melt the butter over medium heat. Once melted, carefully add the sage leaves and sauté until they turn crispy and fragrant, which should take around 1-2 minutes. Use a slotted spoon to transfer the crispy leaves to a paper towel-lined plate to drain excess butter.

          When the roasting is complete, transfer the butternut squash mixture to a large saucepan. Pour in the vegetable broth, and bring the mixture to a gentle simmer over medium heat.

            Using an immersion blender (or a regular blender in batches), blend the soup until it reaches a smooth, velvety consistency. If you desire a richer, creamier soup, stir in the coconut milk at this stage and blend again.

              Taste the soup and adjust the seasoning with additional salt and pepper if desired. Let the soup heat through for another 5 minutes, stirring occasionally.

                Ladle the warm soup into bowls and garnish generously with the crispy sage leaves on top for added texture and flavor.

                  Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                    - Presentation Tips: For an elegant finishing touch, serve the soup in deep bowls drizzled with a little extra virgin olive oil and a sprinkle of roasted pumpkin seeds for delightful crunch and vibrant color.