I roast sweet squash with fresh sage and garlic. The pot smells warm and clean. I blend it smooth and bright. This bowl fits our list for Healthy Soup Recipes. I use it for a calm lunch or a light start to dinner. We talk and sip and relax. I like simple parts that work hard. The mix lands soft on the tongue. It supports goals from 3 bean salad recipe healthy to antiiinflammatory soup ideas. Friends ask for appetizer recipes that feel cozy yet clear. I say this works for busy days and slow days. Cool air moves in and I reach for autumn recipes. I lean on best soup recipes that bring steady joy. If you track butternut pumpkin recipes this one will sit near the top. The color glows. The finish feels clean. We breathe out and go back for more.
Table of Contents
- 1 Key Takeaways
- 2 Easy Sage Roasted Butternut Squash Soup Recipe
- 3 Ingredients for Sage Roasted Butternut Squash Soup
- 4 How to Make Sage Roasted Butternut Squash Soup
- 5 Tips for Making Sage Roasted Butternut Squash Soup
- 6 Making Sage Roasted Butternut Squash Soup Ahead of Time
- 7 Storing Leftover Sage Roasted Butternut Squash Soup
- 8 Try these Soup next
- 9 Sage Roasted Butternut Squash Soup
- 10 Nutrition
1 Key Takeaways
I roast squash with sage and garlic. The tray warms the room and the scent sets the tone. The blend goes silky in the pot and the spoon comes out clean. This sits in my list of Healthy Soup Recipes and it fits busy nights.
Elena here from Elena Cooks. I like food that gives comfort and focus. This bowl carries both. The color glows. The finish tastes bright and calm.
We serve it as a light start or a full meal with bread. Heat stores well. Kids sip it without fuss. The steps stay short and clear for weeknight cooks who want steady wins.
2 Easy Sage Roasted Butternut Squash Soup Recipe
Two goals guide me. I crave ease and I crave flavor. Healthy Soup Recipes help me meet both. Healthy Soup Recipes guide my plan from store list to bowl. I pick one squash and a small onion. I grab sage and broth. I set the oven and I relax.
The roast builds depth without extra work. Edges turn deep gold. Flesh softens. Garlic sweetens. I move the pan to a pot and add broth. A short simmer brings all parts into line. I blend until smooth and I taste. Lemon lifts the finish.
This soup fits many tables. It pairs with appetizer recipes when guests arrive. It joins autumn recipes for cool nights. Friends who rank best soup recipes put this near the top. Fans of butternut pumpkin recipes nod with a smile. It even plays nice with the plan for 3 bean salad recipe healthy at lunch. The gentle base supports ideas for antiiinflammatory soup as well.
3 Ingredients for Sage Roasted Butternut Squash Soup
Butternut squash I use one medium squash cut in chunks. The roast pulls out sweetness and gives body to each sip.
Yellow onion One small onion adds a soft bite that fades in the blend. It fills the middle and keeps the soup balanced.
Garlic Two cloves go in whole and roast with the squash. The heat turns sharp notes into calm warmth.
Fresh sage Six leaves ride the tray and scent the squash. A few extra leaves finish the bowl with gentle lift.
Olive oil A light coat helps browning and keeps edges tender. I toss by hand to cover each piece.
Kosher salt A steady pinch draws out flavor as the roast runs. I taste again after blending.
Black pepper Fresh ground pepper gives small sparks that make each spoonful more alive.
Vegetable broth Four cups set the base. The clean taste lets the squash lead without noise.
Coconut milk or cream A half cup softens the edges and adds silk. Pick the one that fits your plan.
Lemon juice A small splash wakes the finish. I add at the end so the note stays bright.
4 How to Make Sage Roasted Butternut Squash Soup
Step one heat Set the oven to two hundred degrees Celsius. Line a tray with parchment and set it near the board.
Step two toss Mix squash onion garlic and sage with olive oil salt and pepper. Spread the mix on the tray with space between pieces.
Step three roast Slide the tray in the oven. Roast until edges turn deep gold and centers turn tender. Plan thirty to thirty five minutes.
Step four simmer Move the hot mix to a pot. Add broth. Bring to a gentle simmer for ten minutes so flavors bind.
Step five blend Use a blender and run until smooth. Work in batches if needed. Return the soup to the pot.
Step six finish Stir in coconut milk. Warm gently. Add lemon juice. Taste and adjust salt and pepper. Ladle and serve.
5 Tips for Making Sage Roasted Butternut Squash Soup
Cut the squash in even chunks so the roast runs at the same pace. Dry the pieces with a towel before you oil them. Dry sides brown better and the flavor grows fast.
Use a hot oven so edges color without turning soft too soon. A dark tray helps browning. Stir once on the tray for even color and steady heat.
Think of this as a healthy soup idea that flexes. Add a pinch of chili for heat or a spoon of yogurt for tang. A slice of toasted bread turns it into a healthy soup meal that satisfies without weight.
6 Making Sage Roasted Butternut Squash Soup Ahead of Time
I roast the squash in the morning and keep it in the fridge. The blend at night takes ten minutes and dinner lands on time. This plan fits a week of Healthy Soup Recipes without stress.
Hold the lemon until the last reheat so the top note stays bright. Keep a small jar of extra broth on hand. A splash brings the soup back to a smooth pour after a chill.
Set out bowls and a quick green side. The table feels calm and the meal feels complete. It works well as a healthy soup dinner plan for busy school nights.
7 Storing Leftover Sage Roasted Butternut Squash Soup
Cool the soup to room temp. Pack it in small jars with space at the top. Tight lids keep the flavor clean and the texture smooth.
Store in the fridge for three days. Reheat on low and stir now and then. Add a touch of broth if the soup thickens after a night in the cold.
Freeze for two months and thaw in the fridge. The taste stays bright. The color holds. Label the jars so your plan for Healthy Soup Recipes stays clear for the week.
8 Try these Soup next
9 Sage Roasted Butternut Squash Soup
Sage Roasted Butternut Squash Soup Healthy Soup Recipes
Ingredients
- One medium butternut squash peeled seeded and cut in chunks
- One small yellow onion chopped
- Two cloves garlic smashed
- Six fresh sage leaves plus more for garnish
- Two tablespoons olive oil
- One teaspoon salt plus more to taste
- Half teaspoon black pepper
- Four cups vegetable broth
- Half cup full fat coconut milk or cream
- Fresh lemon juice to taste
Instructions
- Heat oven to two hundred degrees Celsius. Line a tray with parchment.
- Toss squash with onion garlic sage and olive oil. Add salt and pepper. Spread on the tray.
- Roast until edges turn deep gold and centers turn tender. About thirty to thirty five minutes. Let rest five minutes.
- Move squash mix to a pot. Add broth. Simmer ten minutes. Stir now and then.
- Blend until smooth. Return to the pot. Stir in coconut milk. Warm gently.
- Splash in lemon juice. Taste and add salt and pepper as needed.
- Ladle into bowls. Top with torn sage and a small swirl of coconut milk.
10 Nutrition
One bowl gives calm fuel. Calories land near two hundred thirty. Protein sits near four grams. Carbs rest near twenty eight grams. Fat measures near twelve grams.
Fiber sits near five grams. Sodium lands near four hundred eighty milligrams. The numbers shift with broth and milk choice. I track them for my own plan. You can adjust the salt and the fat to suit your day.
Elena at Elena Cooks aims for food that tastes good and feels kind. This soup meets that mark. It keeps focus sharp and the mood steady.
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