Creamy Roasted Sage Butternut Squash Soup with Toasted Pumpkin Seeds

One of my favorite winter vegetables to cook with is squash. Paired with sage and toasted pumpkin seeds, this my is Roasted Sage and Butternut Squash Soup.

Ingredients:

1 large squash, peeled and cut into cubes

3 cups of vegetable broth

1/2 cup of heavy cream (or plant milk/coconut milk)

5 cloves of garlic

1 large onion

olive oil

1/4 cup of pumpkin seeds

salt, pepper, paprika, red chili flakes

Sage leaves

Set oven to 400, Peel and cube squash, set aside. In a baking sheet lined with parchment paper, add cubed squash. Drizzle olive oil, garlic, salt, pepper, onion, and sage leaves. I used about 3 sprigs of sage leaves. Toss everything together and place into the oven. Roast for about 35 minutes or until squash is tender. Test with fork. Once finished roasting, add everything to a blender. Make sure to remove sage leaves. Blend with heavy cream and a splash of broth. Blend until it’s super creamy. In a large saucepan, add pumpkin seeds and toast them until lightly brown. Transfer blend into a large pot, add rest of the broth. Cover and let the soup simmer for 15 minutes on medium low heat. Serve and top with pumpkin seeds and or/maple syrup to garnish.