Ingredients
Units
Scale
- 2 tablespoons extra-virgin olive oil
- 1 large onion, quartered
- 3 cloves garlic, whole
- 1 large carrot, peeled and diced
- 1–3 lb butternut squash, halved and seeded
- 3 sage leaves, more for garnish
- 1/2 teaspoon black pepper
- 3–4 cups low-sodium chicken stock
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
- Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about ½ teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Quarter your onion. Peel and cut the carrot in 1-inch chunks and leave your garlic whole. I used about 2 tablespoons of olive oil total. I rub the olive oil all over the vegetables to make sure they’re fully coated. Sprinkle with black pepper.
- Roast the vegetables: You can do this two different ways. I normally put all the vegetables on the sheet pan at once. The butternut squash takes at least 30-40 minutes (if you did a 3-lb squash) or more. The onion needs about 25 minutes. The garlic needs about 25 minutes also. And the carrot just about 20 minutes. If you place all the vegetables on at once, you can take the vegetables off as they’re done and then leave the butternut to finish up. OR you can do it in reverse and add the vegetables onto the sheet pan based on their cook times. I find it easier to remove them when they’re done and then leave the butternut to finish up.
- Transfer all the veggies to the stand blender (or use an immersion blender instead). Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the onion mixture, carrot, garlic, and sage. Add a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
- Fasten securely the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
- Stir – if you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 tablespoon olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
- Warm – if your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy. I like to top individual bowls with some extra black pepper and a dollop of Greek yogurt.
- Prep Time: 5
- Cook Time: 25
- Category: Soups