Roasted Butternut Squash Soup with Sweet Cornbread
Recipe for the week of October 26, 2026 to October 30, 2026. Please note ingredients are subject to change due to availability.
Servings Prep Time
6servings 15minutes
Cook Time
30minutes
Servings Prep Time
6servings 15minutes
Cook Time
30minutes
Ingredients
  • 2 butternut squashpeeled and diced
  • 3tablespoons olive oil
  • 4tablespoons butter
  • 1 yellow onionchopped
  • 1 carrotdiced
  • 2 garlic clovesminced
  • 1teaspoon Saltdivided
  • 1/2teaspoon black pepper
  • 4cups vegetable broth
  • 1bunch fresh sagechopped
  • 1/2cup heavy cream
Cornbread
  • 1cup all purpose flour
  • 1cup yellow cornmeal
  • 2/3cup white sugar
  • 3 1/2teaspoons baking powder
  • 1teaspoon Salt
  • 1cup milk
  • 1/3cup vegetable oil
  • 1 egg
Instructions
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Return to the pot and add the heavy cream. Serve with cornbread.
For the Cornbread
  1. Preheat the oven to 400°F. Line a square baking pan with parchment paper and grease with nonstick cooking spray.
  2. Whisk flour, cornmeal, sugar, baking powder, and salt together in a large bowl.
  3. Add milk, vegetable oil, and egg; whisk until well combined.
  4. Pour batter into the prepared pan.
  5. Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 20 to 25 minutes.
  6. Slice and enjoy!