Roasted Butternut Squash Soup With Sage

Serves 12


4 lbs roasted butternut squash
4 tablespoons olive oil
4 garlic cloves
Coarse kosher salt
1 cup heavy whipping cream
4-5 sage leaves roughly chopped
¼ cup (1/2 stick) butter
1 cup of diced onion
7 cups low-salt organic chicken broth, or homemade chicken stock is the best!
12 fresh sage leaves (for garnish)


  1. Arrange racks in top third and bottom third oven; preheat to 400 F.
  2. Split the squash in half-length wise & scrape out seeds. Brush cut surfaces with olive oil and season with salt and pepper.
  3. Place halves cut side down with 2 unpeeled garlic cloves and 2 sprigs each of thyme tucked underneath each cavity.
  4. Roast in oven for 45 minutes, or until completely tender & remove from oven to cool.
  5. Meanwhile, heat cream and sage in small saucepan over medium heat just until small bubbles begin to form around edges of pan. Remove from heat and let steep 15 minutes.
  6. Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent and beginning to soften, stirring frequently, 3 to 4 minutes.
  7. Add roasted squash, then broth. Increase heat and bring to boil; reduce heat to medium, cover, and simmer until vegetables are very tender, stirring occasionally, about 10 minutes. Cool slightly.
  8. Working in batches, puree soup in processor until smooth. Return to pot.
  9. Whisk 3/4 cup sage cream into soup. Season to taste with salt and pepper and reheat if necessary.
  10. Divide soup among 12 bowls. Drizzle sage cream over, garnish with sage leaves, and serve.

Can be made 1 day ahead. Cover soup and remaining sage cream separately and chill. Reheat soup over medium-low heat, stirring occasionally, before serving.