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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 400F. Arrange the squash cut-side up on a parchment-lined sheet, brush with olive oil and season with salt and pepper.
Add the shallot, garlic, and sage to a piece of foil, drizzle with oil, season lightly, seal tightly and place alongside the squash.
Roast for 45-75 minutes depending on squash size, removing the foil packet after about 45 minutes to avoid burning. The squash is done when fork-tender.
Scoop the roasted squash into a Dutch oven. Add the roasted aromatics, 4 cups stock, and the cinnamon. Blend with an immersion blender until completely smooth, thinning with extra stock 1/2 cup at a time as needed.
Warm gently over medium-low heat, adjust the seasoning and serve.
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Roasting the sage and garlic in foil deepens flavor without bitterness.
Use homemade chicken stock for enhanced flavor.
Add Greek yogurt after blending for a light, tangy high-protein version.
Can I make this soup vegetarian?
Yes, substitute vegetable stock for chicken stock.
What can I use instead of sage?
Use thyme or rosemary added after blending to avoid bitterness.
How can I add extra richness?
Stir in coconut milk or swirl in cream or creme fraiche.
How should I store leftovers?
Refrigerate up to 4 days or freeze up to 3 months. Reheat gently with a splash of stock.
What can I serve with this soup?
Serve with crusty bread or a fall salad.
