This creamy roasted butternut squash soup with sage is one of my favorite fall/winter soups. I make it with bone broth to boost the nutritive value and then add fried sage leaves for a delicious and filling meal. Make sure you pick up some crusty bread and farm fresh butter to enjoy on the side!
Roasted Butternut Squash Soup with Sage
Winter or butternut squash is in season now and will keep for several months if stored in a cool, dry place in your kitchen or cellar. Beta-carotene, is the antioxidant that gives this winter squash, it’s pretty, orange color. Roasting the squash gives the soup a rich flavor and topped with fried sage leaves, is delicious.
Begin first by peeling your squash. The easiest way to do this is to use a large vegetable peeler. After the skin is off, cut off the ends and then cut the squash in to small pieces for roasting. Add an onion and one whole head of garlic to your roasting pan. Drizzle evening with oil, add salt and pepper, and then roast for about 40 minutes at 400 degrees Fahrenheit.
For the oil, choose something with a high burn point like coconut or avocado oil. Generally you shouldn’t use olive oil over about 350 degrees Fahrenheit as it will burn or smoke. If you are using really good olive oil you will probably be okay as it has a higher burning point. Use homemade bone broth or one that is made with grass-fed, ethically raised beef and simmered at least 16 hours so that you will receive all the nutrition ~ collagen and amino acids.
Once the veggies are roasted, remove the garlic by pressing it out of the skin. Garlic also has lots of health benefits so include it when you can in your meal. When you prepare the garlic by roasting, it’s generally a little easier to digest (easier on the tummy:)
I use an immersion blender to blend all the veggies. Add desired amount of chicken or beef broth to get your soup to the correct consistency. Serve with a grilled cheese sandwich, side of protein or salad.
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Roasted Butternut Squash with Fried Sage Leaves
This soup is perfect for Fall. Like all orange vegetables, butternut squash contains carotenoids – the pigment responsible for the rich, vibrant color. Orange vegetables are packed full of antioxidants that promote a healthy, glowing complexion and give our immune systems a boost, something that we all need as the season changes. There are couple ways to make this soup. My preference is to roast the vegetables first to enhance the flavor and improve the texture of the squash.
- 1 Medium Size Butternut Squash
- 4 cups Chicken Bone Broth
- 1 Carrot
- 1 Stalk Celery
- 1 Bunch Sage Leaves
- 4 tbsp Butter
- 1 Onion
- 1 Small Garlic Bulb
- 2 tbsp Coconut, Avocado, or good quality Olive Oil
- Sea salt and Black Pepper
- 1 Sprig of Rosemary and Thyme
Preheat oven to 400 degrees Fahrenheit.
Cut the ends off your squash and cut lengthwise. Remove the seeds and cut the squash in to small cubes.
Dice celery and carrot and set aside.
Remove the top of the garlic bulb and cut the onion in half.
Line 2 baking trays with parchment paper. Put your squash, rosemary, thyme, carrot, and celery on one tray and the garlic and onion on the other.
Drizzle with high quality olive oil, avocado, or coconut oil and sprinkle with salt and pepper.
Roast at 400 degrees for about 35-40 minutes or until soft.
While the vegetables roast, fry your sage leaves.
Add butter to skillet. When your butter starts to sizzle, add one layer of sage leaves. Turn the leaves when brown and place on a paper towel when crisp.
When the veggies are cooked, transfer to a large bowl.
Remove garlic cloves and add to vegetable mix.
Using an immersion blender, blend the veggies to desired consistency.
Pour the pureed veggies into your dutch oven and add bone broth.
When the soup is heated, ladle into bowls and top with sage leaves and extra salt and cracked pepper to taste.