Simply Sage And Rosemary Butternut Squash Soup Recipe

Happy Sunday Everyone!

I always crave for great spicy dishes all year around but in the winter, it is the soup variations that warm me up from the inside out. Recently while at the grocery store I saw some great have butternut squash and decided to go home and make a flavorful bowl of butternut squash soup.

This comforting soup is as perfect an addition to your cold day recipe collection, like your favorite sweater. It is also a great vegan offering if you have specialty eaters in your household. The served warm soup is as smooth as a bisque and is loaded with aromatic and distinct flavors of rosemary and sage and the warmth of paprika.

The caramelized onion, when combined with sage and rosemary gives the soup a complex sweet yet savory flavor profile.

I also added candied pecans for the crunchy texture and another layer of decadence.

*Notes on this recipe

- I cut the butternut squash into small cubes and roast them. This allows the herbs to be  absorbed into butternut squash and enhances  the nutty flavor

- Roast the butternut squash in the oven while you make the soup base as it will save your time.

- If the soup is too thick, add more chicken stock to thin it out ( 1- 1 1/2 cups depending on the consistency you are trying to achieve)

- For the vegan option

•    substitute coconut oil instead of butter for the candied pecans. 
•    substitute vegetable stock instead of chicken broth.
  

Thank you for stopping by and stay warm!
Natty

See The Recipe