Roasted Squash Soup With Sage

2 pounds of squash (such as butternut or acorn), peeled and cut into chunks 2 tablespoons olive oil Salt and pepper to taste 1 onion, chopped 2 cloves of garlic, minced 4 cups vegetable broth 1 teaspoon dried sage 1/2 cup heavy cream (optional) Fresh sage leaves for garnish (optional)


Preheat your oven to 400°F (200°C)

Place the squash chunks on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly. 

Roast the squash in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized.

In a large pot, heat a tablespoon of olive oil over medium heat. 

Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute. 

Add the roasted squash to the pot along with the vegetable broth and dried sage.  

Bring to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.