← Back to the recipe

Print: Roasted Butternut Squash Soup with Crispy Sage

Press Ctrl+P (⌘P on a Mac) to print.

2 sides on 4×6 cards. In the print dialog pick paper size 6×4 in (landscape) and "two-sided, flip on short edge"; without two-sided printing, print the odd pages, turn the cards over and print the even ones.

Roasted Butternut Squash Soup with Crispy Sage

Ingredients · Serves 6 · Prep 20 min · Total 1 hr 5 min

  • 1 large butternut squash, about 3 lb, peeled, seeded and cut into 1-inch cubes
  • 1 medium onion, cut into wedges
  • 1 apple, peeled, cored and chopped
  • 4 cloves garlic, unpeeled
  • 3 tbsp olive oil, divided
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 8 fresh sage leaves
  • 4 cups vegetable broth
  • ¼ tsp ground nutmeg
  • ⅓ cup heavy cream (optional)
  • 1 tbsp maple syrup (optional)
  • 2 tbsp pepitas, toasted, for topping (optional)
simmerbee.com/r/butternut-squash-soup-roasted-sageSimmerbeeCard 1 · front

Roasted Butternut Squash Soup with Crispy Sage

Steps

  1. Heat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. Toss the squash, onion, apple and garlic with 2 tablespoons oil, the salt and pepper. Spread them on the pans in a single layer.
  3. Roast, stirring halfway through, until the squash is tender and browned at the edges.
  4. While the vegetables roast, heat the remaining oil in a small skillet over medium heat. Fry the sage leaves until crisp.
  5. Lift the sage onto a paper towel. Save the oil in the skillet.
  6. Squeeze the roasted garlic out of its skins.
  7. Put the roasted vegetables, garlic, sage oil, broth and nutmeg in a Dutch oven and bring to a simmer.
  8. Blend with an immersion blender until very smooth.
  9. Stir in the cream and maple syrup, if using. Thin with more broth or water if it's too thick, then season to taste.
  10. Ladle into bowls and top with the crispy sage and pepitas.