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–+ servings
creamy butternut potato soup

Roasted Butternut and Potato Soup with Sage

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Baking sheet
  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Knife
  • 1 Cutting board
  • 1 Spoon

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 2 medium potatoes peeled and cubed
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh sage chopped
  • 1 onion chopped
  • 3 cup vegetable broth
  • 1/2 cup heavy cream

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Toss the butternut squash and potatoes with olive oil, salt, and pepper on a baking sheet.
  • Roast the vegetables in the oven for 25 minutes until tender and caramelized.
  • In a large pot, sauté the onion until translucent.
  • Add roasted vegetables to the pot along with the sage.
  • Pour in the vegetable broth and bring to a simmer.
  • Use a blender to puree the soup until smooth.
  • Stir in the heavy cream and heat gently.
  • Let the soup rest for 10 minutes before serving.

Notes

To enhance the flavor, consider roasting the vegetables until they have a deep caramelization, and taste for seasoning before serving, adjusting salt and pepper as needed. If you prefer a thinner consistency, add more broth during blending.
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