Creamy Roasted Garlic Sage Butternut Squash Soup with AWG Gluten Free Croutons

Creamy Roasted Garlic Sage Butternut Squash Soup with AWG Croutons

Hanna Lane

Oh the smells and the flavor of homemade soup. This twist on butternut squash adds the roasted taste of garlic and sage. 


  • 1 large butternut squash
  • 1 + 1/2 lbs carrots (about 7-8 medium carrots)
  • 4 cups veggie or chicken bone broth
  • 1 head garlic
  • 4 tsp olive oil
  • 2 tsp onion powder
  • 2 tsp dried sage
  • 1/2 tsp sea salt
  • Coconut milk + fresh sage for garnish


  1. Pre-heat oven to 375F
  2. Cut squash into halves, removing the seeds
  3. Drizzle 2 tsp olive oil over squash, spreading the oil around with the cut head of garlic. Sprinkle with 1/4 tsp sea salt and dried sage. Place cut sides down on top of the clean rosemary sprigs on a greased metal baking sheet
  4. In a bowl, toss chopped carrots in another 2 tsp garlic head spread evenly around the squash
  5. Roast for 50-55 minutes
  6. Let veggies cool for about 20 minutes, until they stop steaming
  7. Blend with the broth, onion powder, and remaining 1/4 tsp sea salt until smooth (it took me about 5 minutes, patience is a virtue)
  8. Add to a pot and bring back up to heat on a medium-low flame
  9. Serve with a drizzle of olive oil or coconut milk and a side of croutons, crackers, a warm pita, or a even a toasted sandwich!

Learn how to make AWG Croutons, please click here

Recipe by @kaileeinthekitchen