Hearty Roasted Butternut Squash & Sage Soup

• 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup unsweetened almond milk or regular milk
• 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dried sage)
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Optional garnish: pumpkin seeds, a drizzle of cream, or fresh sage leaves

Instructions

1. Preheat oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet.
2. Roast the squash in the oven for 25-30 minutes, turning halfway through, until tender and slightly caramelized.
3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
4. Add the minced garlic and chopped fresh sage to the onions and cook for 1-2 more minutes until fragrant, being careful not to burn the garlic.
5. Add the roasted butternut squash to the pot along with the vegetable broth, almond milk, and ground nutmeg. Stir well and bring to a simmer over medium heat.
6. Simmer the soup gently for 10 minutes to allow flavors to meld. Remove from heat.
7. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender and puree until smooth; return to pot.
8. Taste and adjust seasoning with additional salt, pepper, or nutmeg as desired. Reheat gently if needed before serving.
9. Ladle soup into bowls and garnish with pumpkin seeds, a swirl of cream, or fresh sage leaves for an extra cozy touch.

Chef tips

• If you don’t have fresh sage, dried works well—add a bit less as it’s more concentrated.
• For a richer soup, substitute the almond milk with half-and-half or coconut cream.
• To make this soup vegan, use vegetable broth and non-dairy milk like almond or oat milk.
• Be cautious when using a blender: blend in small batches and allow steam to escape to avoid splatters.