Velvety Butternut Squash Soup (Printable)

Smooth roasted butternut squash blended with sage and nutmeg for a warm, aromatic dish.

# What You'll 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

# Directions:

01 - Preheat the 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, turning halfway through, until tender and caramelized.
04 - Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté chopped onion for 4 to 5 minutes until translucent. 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 vegetable broth. Bring to a boil, reduce heat, and simmer for 10 minutes.
06 - Remove from heat and puree the soup until smooth using an immersion blender or working in batches with a countertop blender.
07 - Adjust salt and pepper to preference. Serve hot, garnished with a swirl of heavy cream or coconut milk, roasted pumpkin seeds, and fresh sage leaves as desired.

# Expert Advice:

01 -
  • The roasting step locks in natural sweetness, so you taste the squash itself rather than fighting it into submission with sugar.
  • It comes together in under an hour and fills your kitchen with an aroma that feels like a hug.
  • Creamy without cream (if you use coconut milk), and genuinely satisfying enough to be a full meal with bread.
02 -
  • Roasting the squash makes an absolute difference—it caramelizes and sweetens in ways boiling never will, and it's worth the extra 35 minutes.
  • Don't skip the sage; it's what separates this from a generic sweet squash soup and makes it taste intentional and real.
03 -
  • If you're doubling this recipe, the roasting time stays the same—just use two baking sheets and rotate them halfway through.
  • For a spicier version, add a small pinch of cayenne pepper at the end; it wakes up the other spices without overwhelming them.
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