Creamy Roasted Garlic Sage Butternut Squash Soup

Creamy Roasted Garlic Sage Butternut Squash Soup

1 large butternut squash

1 + 1/2 lbs carrots (about 7-8 medium carrots)

4 cups veggie or chicken bone broth

1 head garlic

4 tsp olive oil

2 tsp onion powder

2 tsp dried sage

1/2 tsp sea salt

Optional: coconut milk + fresh sage for garnish

Instructions:

Step One

1. Pre-heat oven to 375F

2. Cut squash into halves, removing the seeds

3. Drizzle 2 tsp olive oil over squash, spreading the oil around with the cut head of garlic. Sprinkle with 1/4 tsp sea salt and dried sage. Place cut sides down on top of the clean rosemary sprigs on a greased metal baking sheet

4. In a bowl, toss chopped carrots in another 2 tsp garlic head spread evenly around the squash

5. Roast for 50-55 minutes

Step Two

1. Let veggies cool for about 20 minutes, until they stop steaming

2. Blend with the broth, onion powder, and remaining 1/4 tsp sea salt until smooth (it took me about 5 minutes, patience is a virtue)

3. Add to a pot and bring back up to heat on a medium-low flame

Serve with a drizzle of olive oil or coconut milk and a side of croutons, crackers, a warm pita, or a even a toasted sandwich!

I made croutons with my favorite rosemary bread from AWG Bakery by cutting a few slices into cubes and toasting them in a pan on the stove to dry them out and give them a nice crunch!