Roasted Butternut Squash Soup (Printable Version)
Smooth blend of roasted butternut squash, sage, and cream for a cozy autumn meal.
# What You Need:
→ Vegetables
01 - 1 large butternut squash (about 2.5 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, peeled
04 - 1 medium carrot, peeled and chopped
05 - 1 stalk celery, chopped
→ Herbs & Seasonings
06 - 2 tablespoons olive oil
07 - 8 fresh sage leaves, plus extra for garnish
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper, or to taste
→ Liquids
11 - 4 cups vegetable broth (gluten-free if needed)
12 - 1/2 cup heavy cream (or coconut cream for dairy-free option)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and black pepper. Spread evenly on the baking sheet.
02 - Roast the squash for 30 to 35 minutes, turning once halfway, until tender and lightly caramelized.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrot, and celery, sautéing for 7 to 8 minutes until softened.
04 - Add garlic cloves and sage leaves to the pot. Cook for 1 minute until fragrant.
05 - Add roasted butternut squash, pour in vegetable broth, sprinkle in nutmeg, and season with salt and pepper. Bring to a simmer and cook for 10 minutes.
06 - Remove pot from heat. Blend soup until completely smooth using an immersion blender or in batches with a countertop blender.
07 - Stir in cream and reheat gently if necessary. Adjust seasoning to taste.
08 - Serve the soup hot, garnished with extra sage leaves and a drizzle of cream if desired.
# Expert Advice:
01 -
- The roasting step caramelizes the squash into something naturally sweet and complex, no brown sugar needed.
- Sage brings an earthy sophistication that feels fancy without requiring any special technique.
- One pot, an immersion blender, and you've got something that tastes like you spent hours on it.
02 -
- Roasting the squash rather than boiling it is what separates a good soup from one that tastes like it came from a can—the dry heat concentrates the sugars and creates that subtle caramelized flavor.
- Don't skip blending thoroughly; lumps are the enemy of a soup that feels luxurious and silky on your tongue.
- Add cream off the heat and reheat gently afterward, because cream can break if boiled hard, leaving you with a grainy texture instead of smooth richness.
03 -
- Taste the soup before adding cream, because your seasoning might need adjusting depending on the sweetness of your particular squash.
- If your soup breaks or looks grainy after adding cream, whisk in a splash of cold broth to emulsify it back to silky smoothness.