| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
6 servings
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Ingredients
- 2 butternut squash peeled and diced
- 3 tablespoons olive oil
- 4 tablespoons butter
- 1 yellow onion chopped
- 1 carrot diced
- 2 garlic cloves minced
- 1 teaspoon Salt divided
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1 bunch fresh sage chopped
- 1/2 cup heavy cream
Cornbread
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon Salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 egg
Ingredients
Cornbread
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Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Peel the butternut squash and cut into cubes. Drizzle with olive oil and sprinkle with 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 vegetable broth and sage leaves. Bring the vegetable broth to a boil and then reduce to a simmer. Add roasted squash to the soup mixture. Puree the soup using an immersion blender.
- Return to the pot and add the heavy cream. Serve with cornbread.
For the Cornbread
- Preheat the oven to 400°F. Line a square baking pan with parchment paper and grease with nonstick cooking spray.
- Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
- Add milk, vegetable oil, and egg; whisk until well combined.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 20 to 25 minutes.
- Slice and enjoy!
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