Velvety Butternut Squash Soup (Printable)

Smooth, roasted butternut squash soup seasoned with sage and nutmeg for cozy, rich flavors.

# What You Need:

→ Vegetables

01 - 1 large butternut squash (approximately 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 for swirling
11 - Roasted pumpkin seeds
12 - Fresh sage leaves

# Steps:

01 - Preheat the oven to 400°F (200°C).
02 - Toss the butternut squash cubes with 1 tablespoon olive oil, 1/2 teaspoon sea salt, and a pinch of ground black pepper. Arrange evenly on a parchment-lined baking sheet.
03 - Roast the squash for 30 to 35 minutes until tender and caramelized, turning once halfway through the cooking process.
04 - Heat the remaining 1 tablespoon olive oil in a large pot 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 gently for 10 minutes.
06 - Remove the pot from heat. Using an immersion blender or working in batches with a countertop blender, puree the soup until silky smooth.
07 - Taste the soup and adjust seasoning with additional salt and pepper if needed.
08 - Ladle the soup into bowls and garnish with a swirl of heavy cream or coconut milk, roasted pumpkin seeds, and fresh sage leaves if desired.

# Expert Advice:

01 -
  • The roasting step does the heavy lifting—your squash becomes naturally sweet and almost buttery without any added sugar.
  • It's genuinely harder to mess up than most soups because the vegetables are so forgiving and the sage keeps everything tasting sophisticated instead of one-note.
  • You can make a huge batch and it freezes beautifully, which means you're basically saving yourself on cold nights months from now.
02 -
  • Don't skip the roasting step thinking you can save time by boiling the raw squash—roasting is what gives this soup its depth and natural sweetness, and no amount of seasoning can fake that.
  • If your blended soup looks thin, that's actually okay because the starch from the squash will thicken it slightly as it cools; if you want it thicker, just simmer uncovered for a few more minutes.
03 -
  • Freeze this soup in individual portions using ice cube trays, then pop them into bags—you'll have tiny servings ready to reheat whenever you need something quick and honest.
  • If you taste it the next day, the flavors will have deepened and rounded out, so don't be discouraged if something tastes a little thin on day one.
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