Butternut Squash Soup

Butternut Squash Soup

In the mood for a heartier fare? In winter weather, your body may crave denser nutrients and warmth that a delicious squash soup provides.


Butternut Squash Soup




1 medium butternut squash (about 2 1/2 pounds)

2 garlic cloves, minced

5 sage leaves, finely chopped

1/2 cup vegetable stock

Sea salt and pepper to taste




Preheat oven to 400 degrees F. Cut the butternut squash in half and scoop out the seeds and membrane. Place the garlic and sage inside the cavities and flip over onto a parchment-lined baking tray. Roast for 30-40 minutes until soft. With a spoon, scoop out the flesh, along with the garlic and sage, and transfer to a food processor or blender. Add the stock as needed to facilitate blending until smooth. Season with sea salt and pepper as desired.


Serves 4


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