• Cooking Time: 30-45
  • Servings: 4-6
  • Preparation Time: 15



  • 2 Butternut Squash
  • Olive oil
  • Salt and Pepper
  • 1 medium onion
  • ¼ fresh sage leaves
  • Nutmeg
  • Vegetable or Chicken Stock


  • Preheat oven to 425 degrees. Cut the tops and bottoms off of the butternut squash and peel skin off. Scoop out seeds and cut into medium dice chunks. Spread out on a sheet pan, drizzle with olive oil and season with salt and pepper. Roast in oven for 30-45 minutes or until fork tender. Meanwhile thinly slice an onion and rough chop fresh sage leaves, sauté in olive oil until translucent. Remove from pan. In a blender add some stock with butternut squash, sage and onions. Blend until smooth. You will have to do this in several batches. You may want to add more stock till you get it to desired consistency. Once it’s all blended reheat on stove top and season with fresh ground nutmeg, salt and pepper.

Categories: Soup 
© 2006-2017 BakeSpace, Inc. All Rights Reserved