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Creamy Roasted Butternut Squash Soup with Sage and Cinnamon

A close-up of rich, orange butternut squash soup topped with a swirl of cream and fresh parsley.
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Make a rich and flavorful butternut squash soup by roasting the squash first. This recipe uses sage and cinnamon for warmth.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, place cut-side down on a baking sheet, and roast for 40 to 50 minutes, or until very tender. Let it cool slightly, then scoop the flesh out of the skin.
  2. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  3. Add the minced garlic, cinnamon, and ginger to the pot. Cook for 1 minute until fragrant.
  4. Add the roasted squash flesh and vegetable broth to the pot. Bring the mixture to a simmer.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the heavy cream (or coconut milk), chopped sage, salt, and pepper. Heat gently until warmed through, but do not boil after adding the cream.
  7. Taste and adjust seasoning if needed before serving.

Notes

  • For a smoother texture, strain the finished soup through a fine-mesh sieve.
  • Garnish servings with toasted pumpkin seeds or a drizzle of olive oil.
  • If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.

Nutrition

Find it online: https://delishdreams.com/butternut-squash-soup-creamy-roasted-sage-cinnamon/