Velvety Butternut Squash Soup (Printable)

Smooth puree of roasted squash seasoned with sage and nutmeg for comforting warmth.

# 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.
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 the squash for 30 to 35 minutes, turning halfway through, until tender and caramelized.
04 - Heat the remaining 1 tablespoon of 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 1 additional minute.
05 - Add the roasted butternut squash to the pot. Stir in sage and nutmeg. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or blend in batches using a countertop blender.
07 - 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 as desired.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen, but it's ready in under an hour.
  • The roasting step makes the squash naturally sweet, so you barely need to adjust seasonings.
  • Creamy without feeling heavy, and naturally vegan if you skip the cream.
02 -
  • Don't skip the roasting step. Boiling the squash instead makes it watery and sad. Roasting is what gives it depth and caramel sweetness.
  • Blend it completely smooth. Any chunks will make the texture feel unfinished, and smooth is the whole point of this soup.
  • Taste before serving. Seasoning is personal, and a soup that's perfectly salted for you might be different for someone else.
03 -
  • Save those squash seeds before you roast. Toss them with oil and salt, roast them alongside the squash, and you've got a garnish and a snack.
  • If your soup is too thick after blending, don't panic—whisk in a little warm broth until it reaches the consistency you like. Everyone's blender is different, and that's okay.
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