This is a simple recipe but a great fall soup nonetheless. It’s quick, healthy and comforting, a perfect combination for these chilly fall days.

Pumpkins and squash abound at markets all over the place this time of year, and other than being beautiful decor pieces, they make hearty fall dishes. I’ve made everything from stews and breads to cookies and soups with all the different varieties, and they do not disappoint.

For this particular soup, I paired the butternut squash with fresh sage and a touch of cinnamon and nutmeg which is typical, but for a reason: because they work so well together! Next time you’re craving a soup to warm you up, try this one out and let yourself be enveloped by the flavors of fall.

Roasted Butternut Squash Soup
5-6 Servings

2 cups Butternut Squash, cubed
1 large Onion, chopped
2 stalks Celery, chopped
2 Carrots, chopped
3-4 cloves Garlic, minced
2 tbsp Fresh Sage, chopped
1 tsp Cinnamon
1/8 tsp Nutmeg
2 cups Chicken or Vegetable Broth
4 cups Water
Salt & Pepper
Sage and Croutons for garnish

Preheat oven to 350 degrees.

Spread the butternut squash on a baking sheet in a single layer and drizzle with olive oil. Sprinkle with a bit of salt and pepper. Bake for about 15-20 minutes until pieces begin to slightly char at the edges.

In a medium pot, heat 2 tsp oil and sauté onions, celery and carrots until soft, about 5-7 minutes.

Add garlic, sage, cinnamon, nutmeg, 1 tsp salt and 1 tsp pepper. Stir over medium heat 3-4 more minutes until fragrant and evenly combined.

Add the broth and water and bring to a boil. Allow to simmer for about 10 minutes. Add the roasted squash and cook about 10-15 minutes more.

Once the vegetables have cooked through, purée until smooth using a hand blender or in a stand-up blender. Adjust salt and pepper to taste, adding water to thin if needed.

Top with croutons and crispy sage and enjoy!

*As with most puréed soups, add a bit of water when reheating as it will thicken once cooled.