Butternut Squash and Sage Soup

🍂 Butternut Squash and Sage Soup Recipe 🍲 Cozy up to the flavors of fall with this delightful Butternut Squash and Sage Soup. This velvety-smooth soup combines the sweet richness of butternut squash with the earthy aroma of sage, creating a comforting dish that's perfect for autumn evenings. Ingredients: 1 butternut squash, peeled, seeded, and cubed (about 4 cups) 2 tablespoons olive oil 1 onion, diced 2 cloves garlic, minced 1 carrot, diced 1 celery stalk, diced 4 cups vegetable broth 1 teaspoon dried sage (or 1 tablespoon fresh sage, chopped) Salt and pepper to taste Optional toppings: toasted pumpkin seeds, a drizzle of coconut cream, fresh sage leaves Instructions: Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and lightly caramelized. In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium heat. Add diced onion, garlic, carrot, and celery. Cook until vegetables are softened, about 5-7 minutes.