Butternut Squash Sun Dried Tomato Sage Soup Recipes

TOMATO SQUASH SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Place the squash halves cut side up on a baking sheet and brush the insides with 1/2 tablespoon of the olive oil. Sprinkle evenly with 1/4 teaspoon salt, a few turns of black pepper, the cinnamon, paprika, cayenne, and cloves and bake until a fork pokes easily into the center. Begin checking for doneness after 1 hour.
• Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and remaining 1/2 teaspoon salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and thyme and cook for 2 more minutes. Transfer the mixture to a blender or food processor, add the tomatoes with their juices, and blend until very smooth. Return the mixture to the pot.
• Scoop the insides out of the squash and place it in the blender with the vegetable broth and blend until very smooth. Add it to the pot, bring it to a boil over high heat, then reduce to a simmer. Simmer, covered, for 20 minutes, stirring occasionally. Taste and adjust seasonings as desired. Ladle into bowls, drizzle with olive oil, and top with grated Parmesan.

BUTTERNUT SQUASH SUN-DRIED TOMATO & SAGE SOUP

Steps:

• Preheat oven to 375F
• Place cubed squash on a lined baking sheet and drizzle with avocado oil, salt, & pepper. Bake in preheated oven for ~20 minutes or until fork-tender
• Saute onions in avocado oil in a large pot over medium heat until fragrant and translucent. Add in garlic and continue to saute
• Add in sun-dried tomatoes and cook for another 2 minutes
• Once squash is cooked, add into pot and cook for a couple minutes
• Add in sage and cook for about 30 seconds before pouring in broth and coconut milk
• Bring to a boil, add salt and pepper, then reduce to a simmer for ~15 minutes
• Remove from heat and allow to cool for about 5 minutes before transferring soup to blender in 2-4 batches and blending until smooth
• Enjoy immediately or refrigerate up to 5 days and reheat to eat

CREAMY BUTTERNUT SQUASH & SAGE SOUP

Steps:

• Preheat oven to 400°. Place squash in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with sage, salt and pepper. Toss to coat. Roast 30-35 minutes or until tender, stirring occasionally., Meanwhile, in a large saucepan, heat oil and 1 tablespoon butter over medium heat. Add onion and garlic; cook and stir 3-4 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in salt, pepper flakes and pepper., Add water, sweet potato and carrot to saucepan. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until vegetables are tender. Add squash mixture and remaining butter to soup. Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through.