Hi guys,

Thanks for checking out my recipe blog. The soup recipe I’m sharing today was a collaboration between my wife and I.
We absolutely love soup when the weather starts to get cold. This recipe is super easy to make and is vegetarian/ vegan friendly. The oven does most of the work for you so don’t be afraid to tackle this one!

Time to prepare approximately 10 min
Cooking time 1 hour
Difficulty of Recipe: Easy

Ingredients:

Two large butternut squash peeled and diced

One large onion quartered

Six cloves of garlic peeled

5 cups of vegetable broth

Six sage leaves, plus more for garnish

Salt-and-pepper to taste

Pomegranate seeds for garnish (optional)

Toasted pinenuts for garnish (optional)

Directions

Place the cubed squash, onion, garlic, salt and pepper, and olive oil in a shallow roasting pan and roast at 375° for 30 minutes

 Remove, toss the vegetables, and return to the oven for an additional 30 minutes.

 Place the roasted vegetables in a blender ( i used my Vitamix)  along with 5 cups of vegetable broth. Turn on the blender and purée until smooth. If you are fortunate like me and have a Vitamix, the soup will be hot from blending it. If not, have no fear, you can simply place it in a pot and heat

In a separate frying pan, add several tablespoons of olive oil and heat up. Place about 10 to 12 sage leaves in the hot oil lightly salt. Sauté until crispy

 Garnish the soup with the crispy sage leaves pomegranates and toasted pine nuts.

Please check out my Youtube video on how we made the soup