Butternut Squash Soup (Printable)

A creamy blend of roasted squash and fragrant herbs delivering a comforting, flavorful experience.

# 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
11 - Roasted pumpkin seeds
12 - Fresh sage leaves

# How-To:

01 - Set oven temperature to 400°F.
02 - Toss cubed butternut squash 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 for 30 to 35 minutes until tender and caramelized, turning once halfway through.
04 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté chopped onion until translucent, about 4 to 5 minutes. Add minced garlic and cook for an additional minute.
05 - Add 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 until smooth using an immersion blender or transfer in batches to a countertop blender.
07 - Adjust salt and pepper as needed.
08 - Ladle soup into bowls. Garnish with a swirl of cream or coconut milk, roasted pumpkin seeds, and fresh sage leaves if desired.

# Expert Advice:

01 -
  • It comes together in just an hour, yet tastes like you've been simmering it all day.
  • One bowl somehow manages to be both elegant enough for guests and cozy enough for a lazy Sunday afternoon.
  • The roasting step creates a natural sweetness that means you barely need any added sugar.
02 -
  • Don't skip roasting the squash—boiling it produces a watery, pale soup that tastes like you took shortcuts.
  • If your blender gets loud and the soup starts to steam violently, you went too fast; let it cool more and blend in shorter pulses for better texture.
  • The soup will thicken slightly as it cools, so if it seems thick when hot, that's actually perfect.
03 -
  • An immersion blender gives you more control over texture than a countertop blender—you can stop blending the moment it reaches silky instead of over-processing.
  • If your broth is already salty, taste before adding the full teaspoon of salt; every broth brand is different and you don't want oversalted soup.
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