I love autumn, because it’s when squash starts showing up at the markets. And butternut squash is a comfort food from way back, when my mom used to buy the frozen blocks of it, then serve it with salt, pepper, and a pool of melty margarine.
I still sometimes buy the frozen blocks. But I’d much rather buy the actual squash, throw it in a roasting pan, and play with the cooked chunks. This soup comes together very quickly if your squash is already roasted. The crispy sage leaves and toasted pepitas add crunch and just the right herby note to the smoky soup.
vegan, gluten-free, low-sodium, paleo, migraine, reduced-sugar diets