Name: Smoky Butternut Squash and Sage Soup
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4 servings
Cuisine: American cuisine
Ingredients: 2 lb butternut squash (peeled, deseeded, and cut into 1-inch cubes); 2 tbsp olive oil; 1 pcs onion (medium, chopped); 3 pcs garlic (cloves, minced); 4 cup vegetable broth; 0.5 cup milk (whole milk or plant-based milk); 1 tsp chipotle peppers in adobo (finely chopped, or more to taste); 10 pcs fresh sage (leaves); 0.25 cup creme fraiche (or dairy-free alternative, for garnish); salt (to taste); black pepper (to taste)

A creamy, golden butternut squash soup is artfully served in a rustic ceramic bowl, garnished with vibrant green sage leaves and a drizzle of olive oil, creating a cozy and inviting autumn scene.

This comforting vegetable soup features the natural sweetness of roasted butternut squash, enhanced by a subtle smoky kick from chipotle peppers in adobo. Roasting the squash caramelizes its sugars, creating a deeply flavored and velvety smooth base for this hearty soup. Fresh sage leaves, crisped to perfection, provide an aromatic garnish, while a swirl of creme fraiche adds a luxurious creaminess, making it an elegant choice for a weeknight dinner or a special occasion. This vegetarian soup is incredibly satisfying and highlights the autumnal flavors, making it a perfect addition to the Vegetable Soups category.

Preparation time: 25 min
Cooking time: 50 min
Total time: 1 hr 15 min
Servings: 4

Instructions

Preparation

1Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
2Roast for 25-30 minutes, or until the squash is tender and slightly caramelized. Set aside.

Cooking the Soup

1Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2Stir in the minced garlic and chopped chipotle peppers in adobo, and cook for another minute until fragrant.
3Add the roasted butternut squash, vegetable broth, and milk to the pot. Bring to a simmer, then reduce heat and let it cook for 10 minutes to allow flavors to meld.
4Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth. Return the soup to the pot and gently reheat. Season with salt and pepper to taste.

Crispy Sage Garnish

1While the soup is simmering, heat a small non-stick pan over medium heat. Add a tiny amount of olive oil (about 1/2 tsp) and the fresh sage leaves. Cook for 1-2 minutes until crispy. Remove from pan and set aside on a paper towel.

Serving

1Ladle the hot soup into bowls. Swirl a dollop of creme fraiche into each serving and garnish with the crispy sage leaves. Serve immediately.

Instructions

Preparation

1Preheat oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
2Roast for 25-30 minutes, or until the squash is tender and slightly caramelized. Set aside.

Cooking the Soup

1Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2Stir in the minced garlic and chopped chipotle peppers in adobo, and cook for another minute until fragrant.
3Add the roasted butternut squash, vegetable broth, and milk to the pot. Bring to a simmer, then reduce heat and let it cook for 10 minutes to allow flavors to meld.
4Carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth. Return the soup to the pot and gently reheat. Season with salt and pepper to taste.

Crispy Sage Garnish

1While the soup is simmering, heat a small non-stick pan over medium heat. Add a tiny amount of olive oil (about 1/2 tsp) and the fresh sage leaves. Cook for 1-2 minutes until crispy. Remove from pan and set aside on a paper towel.

Serving

1Ladle the hot soup into bowls. Swirl a dollop of creme fraiche into each serving and garnish with the crispy sage leaves. Serve immediately.

Nutrition Information

Calories: 281 kcal
Protein: 6 g
Fat: 16 g
Carbs: 29 g

Nutrient	Per serving
Calories	281 kcal
Protein	6 g
Fat	16 g
Carbs	29 g

Tips

To save time, buy pre-cut butternut squash. For easier peeling, poke a few holes in the squash and microwave for 2-3 minutes to soften the skin.