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recipes for butternut squash soup in a bowl with a spoon and sage on top

Butternut Squash Soup

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 280kcal

Ingredients

  • 3 Tablespoons Avocado or vegetable oil divided
  • 24 Ounces Butternut Squash cubed
  • 1 1/2 cups Yellow Onion diced to the same size as butternut squash cubes
  • 4 Pieces Bacon + more for topping
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Pepper
  • 2 Cloves Garlic minced
  • 2 Tablespoons Sage chopped. + more for topping
  • 1 1/2 Cup Vegetable Broth
  • Heavy Cream or Greek yogurt optional for topping
US Customary - Metric

Instructions

  • Prep. Preheat oven to 375 F and line a rimmed baking sheet with parchment paper.
  • Roast. Toss cubed butternut squash (24 ounces), onions (1 1/2 cups), salt (1 teaspoon), and pepper (1/2 teaspoon) in 2 tablespoons of oil. Spread the veggies in an even layer on a rimmed baking sheet. Drape bacon (4 pieces) over the top of your veggies. Bake in preheated oven for 45 minutes. You'll know they're done once the veggies are soft and start to brown, and the bacon is fully cooked.
  • Saute. Meanwhile, add the remaining 1 tablespoon of oil to a large stockpot over medium heat. Once the oil is shimmering, add the garlic (2 cloves) and sage (2 tablespoons). Saute until fragrant, about 1-2 minutes. Add vegetable broth (1 1/2 cup) and warm until heated through.
  • Blend. Ladle soup into a blender, along with your baked veggies and bacon. Alternatively, you can add veggies and bacon to the pot and use a stick blender to combine. Blend the soup until completely smooth. Taste and adjust seasoning to your liking.
  • Serve. Pour soup into bowls and top with additional bacon crumbles, heavy cream, or sage. Enjoy!

Nutrition

Calories: 280kcal | Total Carbohydrates: 25g | Protein: 5g | Fat: 20g | Sodium: 970mg | Fiber: 4g | Sugar: 5g | Net Carbs: 21g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com