Description
Experience the ultimate comfort of roasted butternut squash soup, a velvety and golden dish that highlights the natural sweetness of oven-caramelized squash. Infused with aromatic leeks, fresh sage, and savory garlic, this nourishing soup creates a depth of flavor that is both sophisticated and restorative. Perfect for chilly evenings, this bowl of sunshine is gluten-free, simple to prepare, and naturally grounding for any family dinner table.
Ingredients
2 lb butternut squash, peeled, seeded, and cubed
3 tablespoons extra virgin olive oil
2 large leeks, cleaned and sliced (white and light green parts only)
3 cloves garlic, minced
1 tablespoon fresh sage, chopped
4 cups high-quality chicken or vegetable broth
1 teaspoon kosher salt
0.5 teaspoon freshly ground black pepper
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed butternut squash with 2 tablespoons of olive oil and a pinch of salt on a large baking sheet.
Roast the squash for 30-35 minutes until tender and caramelized at the edges.
In a large pot, heat the remaining tablespoon of olive oil over medium heat and sauté the leeks until soft and fragrant.
Add the minced garlic and sage, cooking for another minute until aromatic.
Add the roasted squash to the pot followed by the broth.
Bring to a gentle simmer then use an immersion blender to puree the soup until completely smooth.
Season with additional salt and pepper to taste and serve warm.
Notes
Ensure you use the white and light green parts of the leeks for the best sweetness. Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes beautifully for up to 3 months.