This sweet, nutty-flavored squash soup is perfect for cold, fall days. Get ready for a warm hug for your insides. Drizzle with olive oil, non-dairy cream, pumpkin seeds, and fresh thyme, if desired.
Ingredient
3 tablespoons olive oil
1 medium butternut squash, halved and seeded
1 medium sweet potato, halved
4 cloves garlic, minced
8 leaves fresh sage, or to taste
1 tablespoon maple syrup
4 cups vegetable broth, divided
2 bay leaves, or more to taste
1 cinnamon stick
1 tablespoon fresh thyme
1 teaspoon salt
ground black pepper to taste
Direction
Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with olive oil.
Place butternut squash and sweet potato cut-sides down on the baking sheet.
Bake in the preheated oven until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let sit until cool enough to handle.
While squash and potato are cooking, heat 3 tablespoons oil in a skillet over medium-high heat. Add garlic and fresh sage and cook until garlic is browned and sage is crispy, 3 to 5 minutes. Remove sage to a paper-towel lined plate. Transfer garlic to a blender.
Scoop out the flesh of the butternut squash and potato using a spoon and transfer to the blender with garlic. Discard squash and potato skins. Add maple syrup and 1 cup vegetable broth to the blender and process until smooth, 1 to 2 minutes.
Strain through a sieve to remove any lumps and transfer into a large pot. Add remaining 3 cups vegetable broth, bay leaves, cinnamon stick, 1 tablespoon thyme, and salt. Bring to a simmer over medium heat, then reduce heat to low and simmer for 30 minutes. Season with pepper and sprinkle with crushed sage leaves.
