- 1 large butternut squash, halved, seeds removed
- 2 large garlic cloves, peeled
- 2 sprigs fresh sage
- Olive oil (several splashes)
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 potatoes, chopped
- Herbs such as thyme, herbes de Provence, sage (dried or fresh)
- Salt and pepper
- 2 veggie bouillon cubes (or 2 t Better than Bouillon)
- Optional: splash of white wine
- Coat baking sheet with olive oil. Tuck 1 clove garlic and 1 sprig sage into the hollow of each butternut squash half and roast, cut side down, in 350° oven for one hour or until flesh is soft.
- Sauté onion in olive oil on medium-low until beginning to soften. Add carrots followed by potatoes (I add them as I chop them). Add herbs and season with salt and pepper. Sauté until veg begin to absorb flavors, about 10 minutes. If pan is getting “dry”, add a splash of white wine or just skip to next step.
- Add 4 c water and bouillon cubes. Bring to a boil. Reduce heat to medium and simmer for about 30 minutes. Remove from heat.
- Add flesh of roasted butternut squash along with garlic cloves and leaves from sage sprigs. Blend until smooth. (Let cool before using a traditional blender.) Reheat if necessary.