Velvety Butternut Squash Soup (Printable)

A creamy blend of roasted butternut squash with warming spices and herbs in a silky smooth base.

# Components:

→ Vegetables

01 - 1 large butternut squash (about 2.5 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced

→ Liquids

04 - 4 cups vegetable broth
05 - 2 tablespoons olive oil

→ Seasonings & Herbs

06 - 1 teaspoon sea salt
07 - 1/4 teaspoon ground black pepper
08 - 1/2 teaspoon ground nutmeg
09 - 1 teaspoon dried sage or 1 tablespoon fresh sage, chopped

→ Optional Garnishes

10 - 1/4 cup heavy cream or coconut milk
11 - Roasted pumpkin seeds
12 - Fresh sage leaves

# Method:

01 - Preheat oven to 400°F (200°C).
02 - Toss butternut squash cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Spread evenly on a parchment-lined baking sheet.
03 - Roast the squash for 30 to 35 minutes until tender and caramelized, turning halfway through.
04 - In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Sauté the chopped onion for 4 to 5 minutes until translucent, then add minced garlic and cook for an additional minute.
05 - Add the roasted squash to the pot. Stir in sage and nutmeg, then pour in the vegetable broth. Bring to a boil, reduce heat, and simmer for 10 minutes.
06 - Remove from heat and blend the soup using an immersion blender or countertop blender in batches until silky smooth.
07 - Taste and adjust salt and pepper as needed.
08 - Serve hot, garnished with a swirl of cream or coconut milk, roasted pumpkin seeds, and fresh sage leaves if desired.

# Expert Advice:

01 -
  • It comes together in about an hour and tastes like you spent all day on it.
  • The roasted squash brings a natural sweetness that needs almost no tweaking.
  • One pot, one blender, and you've got something warm enough to wrap your hands around on a cold day.
02 -
  • Don't skip the roasting step—that caramelization is what transforms regular squash into something restaurant-quality.
  • If your blender is loud and angry, work in smaller batches rather than filling it to the brim with hot soup.
03 -
  • Don't peel the squash before roasting if you're worried about your knife skills—let the heat soften it first, then scoop the flesh from the skin once it's cool enough to handle.
  • Make extra and freeze it in portions; it reheats beautifully and feels like a gift to your future self on a busy evening.
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