Velvety Butternut Squash Soup (Printable View)

Roasted butternut squash with sage and nutmeg creates a warm, velvety, smooth dish perfect for cozy meals.

# 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

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Toss butternut squash cubes with 1 tablespoon olive oil, 1/2 teaspoon sea salt, and a pinch of black pepper. Spread evenly on a parchment-lined baking sheet.
03 - Roast squash for 30 to 35 minutes until tender and caramelized, turning halfway through.
04 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté chopped onion for 4 to 5 minutes until translucent, then add minced garlic and cook for an additional minute.
05 - Add roasted butternut 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 blend soup until silky smooth using an immersion blender or in batches with a countertop blender.
07 - Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle 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 coaxes out natural sweetness and caramel notes that make the soup feel indulgent without any sugar.
  • It's genuinely hard to mess up—even if your blending isn't perfect, the texture becomes part of its rustic charm.
  • One pot feeds four people for under ten dollars, and it tastes better the next day.
02 -
  • Don't skip the roasting step—boiling squash alone makes it taste watery and bland, but roasting it concentrates and caramelizes the natural sugars.
  • If your soup seems too thick, warm up a bit more broth and stir it in rather than adding cream, which can break the delicate balance of flavors.
  • Nutmeg is potent; start with 1/2 tsp and add more if needed rather than the other way around.
03 -
  • Quality vegetable broth matters more than you'd think—it becomes the foundation of every spoonful, so taste yours first and choose one you'd drink on its own.
  • If your immersion blender clogs with squash, turn it off, stir the pot, and try again rather than forcing it; patience prevents soup from splashing everywhere.
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