1Butternut squash, smallPeeled, seeds removed, and cubed. About five cups of cubed butternut squash.
2clovesgarlicfresh garlic, peeled
1tablespoonolive oilextra virgin
¼teaspoonsaltI use sea salt
3sage leavesoptionsl, for topping
Preheat oven to 425° Fahrenheit.
Place cubes of butternut squash, onion, and garlic on a large sheet pan. Drizzle olive oil, then toss to coat. Add pepper and a tiny pinch of salt.
Roast on the top rack of the oven for 30 minutes, or until edges are browned.
Remove from oven. Place roasted vegetables, broth, the rest of the salt, and spices in your Vitamix. Blend on high for thirty seconds to one minute, or until desired consistency is reached (it shouldn't have any chunks in it). That's it.
When ready to serve it, warm soup on the stovetop or in the microwave. If you won't be serving it right away, store the soup refrigerated in an airtight container. Consume within three days.
Optional: top individual bowls of soup with small pieces of fresh sage. I use my kitchen scissors for this. This is how True Food Kitchen serves it and now I know why!
If you use pre-packaged already cubed butternut squash, the total time will be reduced by about 5-8 minutes.To easily remove the skins of garlic cloves, carefully use the flat side of a knife to press on the clove. The skin should peel right off. Good quality kitchen tools are the key to making the process of cutting up a butternut squash easier. I use a vegetable peeler to peel the outer skin off. Then, I use a knife to to cut off both ends and then use the same knife to slice the squash in half length-wise. Use a spoon to remove the seedy area. Discard the seeds. Either use a knife or your favorite kitchen gadget that cuts to cut the flesh of the squash into cubes.The broth cools down the roasted vegetables a lot. This is why it should be warmed on the stovetop or in the microwave to bring it to a serving temperature.