Cozy September Comfort

Butternut Squash Soup with Sage

Nothing says fall quite like a bowl of silky butternut squash soup. This recipe combines the natural sweetness of roasted squash with the earthy aroma of fresh sage, creating a cozy dish that’s perfect for crisp September evenings. Serve it with warm bread or a simple green salad, and you’ve got comfort in a bowl.

Ingredients:

• 1 large butternut squash, peeled, seeded & cubed

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 tbsp olive oil or butter

• 4 cups chicken or vegetable broth

• ½ cup cream (or coconut milk for dairy-free)

• 6–8 fresh sage leaves

• Salt & pepper, to taste

Directions:

1. Preheat oven to 400°F. Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelized.

2. In a large pot, heat remaining oil/butter. Sauté onion and garlic until fragrant. Add roasted squash, broth, and sage leaves. Simmer for 15 minutes.

3. Remove sage leaves. Blend soup with an immersion blender (or carefully in batches) until smooth.

4. Stir in cream, adjust seasoning, and serve hot. Garnish with crispy sage leaves or a drizzle of cream.

Serving Tip: This soup pairs beautifully with a slice of crusty bread, or serve it in BIA double handle soup bowls for a cozy fall presentation.