Creamy Butternut Squash & Sage Soup Recipe

Name: Creamy Butternut Squash & Sage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cubed peeled butternut squash; 1 tablespoon olive oil; 2 tablespoons minced fresh sage; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon olive oil; 2 tablespoons butter, divided; 1 medium onion, chopped; 1 garlic clove, minced; 3/4 teaspoon salt; 1/4 to 1/2 teaspoon crushed red pepper flakes; 1/8 teaspoon pepper; 4 cups water; 1 medium sweet potato, chopped; 1 medium carrot, chopped

Servings: persons

4 cups cubed peeled butternut squash
1 tablespoon olive oil
2 tablespoons minced fresh sage
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 tablespoons butter, divided
1 medium onion, chopped
1 garlic clove, minced
3/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
4 cups water
1 medium sweet potato, chopped
1 medium carrot, chopped

1
Preheat oven to 400u00b0. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally.
2
Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper.
3
Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.

1817

kcal

Calories

197

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups cubed peeled butternut squash, 1 tablespoon olive oil, 2 tablespoons minced fresh sage, 1/4 teaspoon salt, and more.

Yes, Creamy Butternut Squash & Sage Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Butternut Squash & Sage Soup

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