Butternut Squash Soup with Sage by Elizabeth Poett

"I like to bring out the squash’s natural flavor by roasting it, then I simmer it with some fresh sage, which grows all year round in my garden."

This recipe is for Butternut Squash Soup with Sage from Elizabeth Poett’s cookbook, The Ranch Table.

Elizabeth writes in The Ranch Table¹:

We grow a lot of different kinds of squash on the ranch, and after the fall harvest, Katie and I store crates and buckets of them to cook with all winter long. I like to bring out the squash’s natural flavor by roasting it, then I simmer it with some fresh sage, which grows all year round in my garden. I also make this soup with other kinds of hard winter squash, depending on what I have in my pantry.

This recipe serves 6 to 8 people.

Total time: 2 hours | Active time: 40 minutes