Velvety Butternut Squash Soup (Printable)

Smooth blend of roasted butternut squash and fragrant herbs for a cozy, flavorful dish.

# 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, 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 Steps:

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 until tender and caramelized, turning once halfway through cooking.
04 - In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Sauté onion for 4 to 5 minutes until translucent, then add garlic and cook for 1 minute more.
05 - Add roasted butternut squash to the pot. Stir in sage and nutmeg. Pour in vegetable broth and bring to a boil.
06 - Reduce heat and simmer for 10 minutes to allow flavors to meld.
07 - Remove from heat and puree the soup until smooth using an immersion blender or blend in batches in a countertop blender.
08 - Adjust salt and pepper to taste. Serve hot, garnished with a swirl of cream or coconut milk, roasted pumpkin seeds, and fresh sage leaves if desired.

# Expert Tips:

01 -
  • Roasting the squash first creates depth that boiling alone never achieves
  • The nutmeg and sage combination turns ordinary vegetables into something almost magical
  • It freezes beautifully so you can pull comfort out of the freezer on busy nights
02 -
  • Blending hot soup requires caution either use an immersion blender or vent your countertop blender aggressively
  • The soup thickens as it sits so add a splash more broth or water when reheating leftovers
  • Nutmeg can overwhelm if you are heavy handed so measure precisely and taste before adding more
03 -
  • Peel the squash with a sharp vegetable peeler rather than a knife to avoid wasting the flesh
  • Cut the squash into uniform one inch cubes so everything roasts at the same rate
  • Make a double batch and freeze half in quart containers for emergency comfort food
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