Velvety Butternut Squash Soup (Printable Version)

Creamy blend of roasted butternut squash, sage, and nutmeg delivers warm, comforting flavors.

# Components:

→ 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

# Preparation steps:

01 - Preheat the oven to 400°F (200°C).
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 in the oven for 30 to 35 minutes until tender and caramelized, turning cubes halfway through cooking.
04 - In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Sauté the chopped onion for 4 to 5 minutes until translucent. Add minced garlic and cook for 1 additional minute.
05 - Add the roasted squash to the pot. Stir in sage and ground nutmeg. Pour in the vegetable broth, bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat and blend the soup until silky smooth using an immersion blender or a countertop blender in batches.
07 - Taste the soup and adjust salt and black pepper as needed.
08 - Serve hot, optionally garnished with a swirl of heavy cream or coconut milk, roasted pumpkin seeds, and fresh sage leaves.

# Expert Advice:

01 -
  • The roasting step caramelizes the squash in a way that makes it taste almost buttery without any actual butter.
  • It comes together in an hour and feels like you've done something impressive, even though it's honestly pretty forgiving.
  • The combination of sage and nutmeg is subtle enough to let the squash shine but warm enough to make you feel like you're wrapping your hands around comfort.
02 -
  • Don't skip the roasting step thinking you can just boil the squash—you'd miss the caramelization that's doing all the heavy lifting flavor-wise.
  • If your immersion blender isn't powerful enough, the texture will be grainy instead of silky, so it's worth either investing in a decent one or using a real blender.
03 -
  • Make a double batch and freeze half—it reheats beautifully and gives you a head start on a weeknight when you need comfort food fast.
  • If you want it spicier, a tiny pinch of cayenne pepper adds heat without overwhelming the delicate squash flavor.
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