Roasted Garlic and Sage Butternut Squash Soup

Roasted Garlic and Sage Butternut Squash Soup

This is barely a recipe. It’s kind of embarrassing. But also genius. This Roasted Garlic and Sage Butternut Squash Soup is a 4 ingredient (plus seasoning), healthy (and vegan) soup, perfect for those winter months where the hours of day light are few, and my ambition is low.

HOWEVER. In my truest of fashions, I decided to complicate this recipe. But it’s totally worth it. (That’s how I typically justify my complications in other aspects of my life as well) I always roast my butternut squash for soups or purees. It adds another depth of flavor. But roasting garlic?? Oh, this is another level. Do this. It’s low effort with max result. I used one whole head for this soup (because I’m into a high garlic to butternut squash ratio). While I was at it, I figured I’d roast a bunch of heads of garlic to have on hand. (Tonight, I’m using it for marinated portobello mushrooms!) I also roasted the butternut squash and garlic a day ahead of time and made the soup the next day, which cuts down on total time spent at once (even lower effort).

So we have the earthiness of roasted butternut squash, which is further developed with the sage. Sage is easily my favorite herb, which is probably why I put it in everything (even cookies, but that’s for another day). Then to enhance the fiery roasted garlic, I added some white pepper. White pepper is more interestingly subtle than black pepper, but its flavor lingers longer. Choose however much you like. If you want a punch, add the full teaspoon. If you want the heat to be delayed then ere on the side of 1/2 teaspoon. Either way you can’t go wrong.

Then you just add a little vegetable stock and blend away. You can garnish it with whatever you like. I made a soft boiled egg and little bacon for John. When you break into the egg, the yolk blends with the soup for a little added richness. I added some roasted leeks, which is another pair with butternut squash that I can’t resist. Regardless of the garnish, in under an hour, you’ll have yourself a velvety soup with elements of earth and fire that will certainly warm you up and never make you question that bit of extra effort.

 Roasted Garlic and Sage Butternut Squash Soup

1 large butternut squash, cut lengthwise and seeded.
1 head of garlic (the whole thing)
5-7 large sage leaves
1 1/2 teaspoons sea salt
1/2-1 teaspoon white pepper (I used 1 teaspoon, but this brought a lot of heat)
3-4 cups vegetable stock


Preheat oven to 425 degrees. Line a small baking sheet with aluminum foil. Place the cut and seeded butternut squash face down on the sheet. Remove the excess papery shell of the garlic head and then cut the very top of the garlic head off, so a portion of the inside of the garlic is exposed. (That sounds more violent than it should.) Place in a small piece of aluminum foil, drizzle with olive oil, and then wrap tightly. Place on the same tray as the butternut squash. Roast until both are soft 25-35 minutes, depending on the size. Remove from the oven and let cool. At this point you can let the butternut squash and garlic cool completely and refrigerate until you’re ready to make the soup.

Place the flesh of the slightly cooked butternut squash in a Vitamix or a heavy duty blender. Remove the garlic from its shell. Some of them you can even squeeze out. Add the garlic, sage, sea salt, pepper (if using), and 3 cups of vegetable stock to the blender. Blend until smooth. Add the additional 1 cup of vegetable stock to thin. Serve warm.

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