Name: Roasted Butternut Squash Soup with Sage Cream
Yield: 12 Servings
Ingredients: 8 cups (generous) 1-inch cubes peeled seeded butternut squash (cut from 1 four-pound squash); 4 tablespoons olive oil; Coarse kosher salt; 1 1/2 cups crème fraîche or sour cream; 1 tablespoon dried rubbed sage; 1/4 cup (1/2 stick) butter; 1 1/2 cups thinly sliced shallots (about 6 large); 7 cups low-salt chicken broth; 1 cup coarsely grated Gruyère cheese; 12 fresh sage leaves (for garnish)

Skip to main content

Image may contain Bowl Food Dish Meal Pottery Soup Bowl Potted Plant Vase Plant Jar and Gravy

Misha Gravenor Photography

Recipe notes

Back to top