A rich, creamy butternut squash soup recipe made with roasted butternut squash is the perfect Fall soup!
Heat oven to 400 degrees. Line a baking sheet with parchment paper. Peel the butternut squash and cut into 1" inch cubes. If you want to make it easier, buy the butternut squash already cut into cubes. Drizzle with olive oil and sprinkle with a touch of salt. Spread in an even layer and bake for about 30 minutes or until tender.
Meanwhile in a large pot, melt butter over medium heat. Add onion and carrot and cook for 10-12 minutes, stirring often. Stir in garlic and cook for 1 minute longer. Sprinkle with salt and pepper.
Add chicken broth and sage leaves. Bring the chicken broth to a boil and then reduce to a simmer. Add roasted squash to the soup mixture. Puree the soup using an immersion blender or carefully add in batches to a blender. Make sure to vent the blender to allow the steam to escape.
Return back to the pot and add the heavy cream. You may want to add more heavy cream when serving. Check for seasonings. Serve with homemade croutons, crisp sage leaves, or pepitas.