Roasted Butternut and Sage Soup with Red Pepper Coulis and Feta



  • 8-9 cups Butternut Squash (chopped into medium sized cubes)
  • 2-3 tbsp. Olive Oil
  • ¾ tsp. Kosher Salt
  • ¼ tsp. Ground Black Pepper
  • 4 sprigs Fresh Sage
  • 1 cup Vegetable Stock
  • 1 ½ cups Milk
  • 1 cup Heavy Cream
  • 2 tbsp. Butter


  1. Preheat oven to 450 F.
  2. Toss butternut into olive oil with salt and pepper.
  3. Spread out onto a cookie sheet and sprinkle sage leaves over the butternut.
  4. Roast for 40 minutes or until tender and slightly brown.
  5. Remove from oven and place in a large pot over medi
  6. um heat on the stove top.
  7. Add Vegetable stock, milk, ¾ cups of cream and butter, and then puree with a hand blender.
  8. Allow the soup to come to a boil. Add salt and pepper if needed.
  9. Let cook for 3-4 minutes and then add the rest of the cream. Cook for 1 more minute and then remove from the heat.
  10. Serve immediately topped with a red pepper coulis and sprinkled feta.