Your soon to be fall go-to!
This roasted butternut squash soup is as much of a fall staple as the pumpkin spice latte. This soup has a rich thickness that will fill you up and warm your belly during a chilly fall day. It’s great for meal prepping and lunches as it holds up well during transport, just make sure you have the right Tupperware with a lid that seals (we’ve all been there…) The Butternut squash is such a versatile veg as it can be blended, fried and mashed and still hold its consistency. Once baked, butternut squash flesh is silky smooth and deliciously sweet. Sage and butternut squash are a match made in flavour heaven, as the sage cuts the sweetness of the squash and brings out that savoury flavour. Serve this soup along-side a piece of grilled chicken or a grilled cheese sandwich, either one will leave you feeling satisfied!
- This soup freezes really well as it keeps it’s smooth consistency. It can keep in the freezer for up to 2 months, so be sure to label it!
- Sweat vs Sauté – to sweat vegetables means to cook the food over low heat with little to no colour. Whereas sauté means to cook the food over medium heat to give it a nice colour. The veg needs to be sweated for this recipe.
You will need
- 2 baking sheets lined with parchment paper or foil
- 1 large pot for the soup
- A blender or food processor
- 2 small/medium sized butternut squash (total 3 pounds)
- 1 pound of carrots
- 2 small white onions diced
- 4 garlic cloves, minced
- 4 tbl of butter, cubed
- ½ tsp ground nutmeg
- 1 tsp salt
- 2 tbl brown sugar
- 4 cups of chicken broth (substitute vegetable broth for vegetarians)
- 3 cups of water
- Sage leaves (6) plus extra for garnish.
- Preheat oven to 400℉
- Prep your mise! Wash carrots and butternut squash.
- With a good knife, cut squash lengthwise. With a spoon remove the seeds and discard. Place flesh side up on a baking sheet lined with parchment paper.
- Sprinkle brown sugar and 3 tbl of the cubed butter over the halved squashes.
- Top and tail carrots (trim both ends of the carrott) and cut into 3 inch pieces. Place on another baking sheet lined with parchment paper. These veggies may differ in cooking times so we separate them. Start with 45 minutes, however this may take upwards of an hour. Check on the vegetables doneness by sticking a fork in the squash and carrots, it should slide in and out without much resistance.
- Meanwhile, in a large pot, melt 1 tbl of butter over medium-low heat and sweat the minced garlic and diced onion. Once the onion is translucent add nutmeg and salt.
- Tie sage leaves with kitchen string and add to pot. Add chicken broth and water. Simmer over low heat.
- Once the squash is cooked, allow it to cool slightly until it is ready to be handled. With a spoon, scoop out the flesh and add it to your broth. Add carrots to broth as well.
- Allow soup to boil for 10 minutes. This allows some of the water to evaporate and create a deep rich flavour.
- Transfer soup to a blender and blend until a thick consistency. Store in a plastic container in the fridge for up to 5 days.