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Butternut Squash, Roasted Garlic & Sage Soup

Butternut Squash, Roasted Garlic & Sage Soup created by PaulaG

This is a great fall or winter soup. Very impressive for dinner parties! To roast garlic, cut off the top of a head of garlic & drizzle with a little olive oil. Wrap in foil & bake for about an hour at 350°F.

Ready In:
1hr
Serves:
Units:

ingredients

  • 2 large onions, julienned
  • 3 lbs butternut squash, peeled, seeded & chopped
  • 8 garlic cloves, roasted
  • 12 bunch sage leaf, plus additional for garnish
  • 6 -8 cups chicken stock
  • 14 cup cream
  • salt & pepper
  • 4 tablespoons butter, divided

directions

  • In a large soup pot, sauté the onion in half of the butter until caramelized, about 20 minutes.
  • Add squash, roasted garlic cloves, sage & chicken stock.
  • Simmer until squash is tender.
  • Puree with an immersion blender or in a food processor.
  • Add cream and season with salt & pepper.
  • Garnish with additional sage leaves fried in 2 tablespoons of butter.
  • Enjoy!
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"This is a great fall or winter soup. Very impressive for dinner parties! To roast garlic, cut off the top of a head of garlic & drizzle with a little olive oil. Wrap in foil & bake for about an hour at 350°F."
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  1. PaulaG
    This was made using squash that had been roasted. The garlic was cooked along with the onion. The soup was pureed using my immersion blender. Overall a nice creamy, fall soup.
    Reply
  2. PaulaG
    Butternut Squash, Roasted Garlic & Sage Soup Created by PaulaG
    Reply
  3. karen in tbay
    A nice creamy soup and I was in need of a recipe to use up squashes and my sage plant. Hubby liked the garlic flavor
    Reply
  4. accidental glutton
    This is a great fall or winter soup. Very impressive for dinner parties! To roast garlic, cut off the top of a head of garlic & drizzle with a little olive oil. Wrap in foil & bake for about an hour at 350°F.
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