Roasted Butternut Squash Soup

Nov 15, 2021

Roasted Butternut Squash Soup

With the end of the year, and the holiday season fast approaching, we thought we’d focus on a couple of dishes for the cooler weather, using seasonal foods. What better foods to make than a warm soup and steaming yams!  Get ready, because it’s time to get cozy!


2-3lbs Butternut Squash, cubed
1 Medium Yellow Onion, diced
2 Cloves Garlic, minced
1Tbsp Fresh Sage Leaves
2 Tbsp Brewed FigBrew Figgee
2 Cups Vegetable Broth
Olive Oil


Warm oven to 400 degrees.

Warm a large shallow cast iron pan over medium heat on the stovetop, and coat the bottom of the pan with olive oil. Peel and cube butternut squash, placing the cubes into the warm pan. Season lightly with salt, then toss to make sure the cubes are coated with oil. Drizzle more oil if needed. Place cast iron in the oven and cook for 10 minutes.

Warm soup pot over medium heat on the stovetop with oil.  Dice onion and add to the pot. Cook onions until they’re translucent, then add minced garlic and cook for another two minutes. Remove butternut from the oven and add to the onions and garlic. Continue cooking if necessary, but the squash should be soft at this point. 

Add the Sage, FigBrew, and Vegetable Broth, letting the broth heat up and simmer for 8-10 minutes. Remove from the heat and let cool slightly. 

Working in batches if necessary, put ingredients into a blender. Blend until the texture is silky smooth and the color is a beautiful orange. At this point you can put it into a container, or serve immediately, garnishing with your favorite herbs, or might I suggest a fresh sage leaf.