Velvety butternut squash soup (Printable Version)

A comforting blend of roasted butternut squash with warm sage and nutmeg notes in a silky smooth texture.

# 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 for swirling
11 - Roasted pumpkin seeds
12 - Fresh sage leaves

# Steps:

01 - Set oven temperature to 400°F.
02 - Combine 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 - Bake for 30 to 35 minutes, turning halfway, until squash is tender and caramelized.
04 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook chopped onion for 4 to 5 minutes until translucent, then add minced garlic and sauté for an additional minute.
05 - Add roasted squash, dried or fresh sage, and ground nutmeg to the pot. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Use an immersion blender or blend in batches in a countertop blender until the soup is smooth and creamy.
07 - Taste and modify salt and pepper levels as needed.
08 - Ladle hot soup into bowls. Garnish with a swirl of heavy cream or coconut milk, roasted pumpkin seeds, and fresh sage leaves if desired.

# Expert Pointers:

01 -
  • The roasting step caramelizes the squash just enough to taste like autumn in a spoon, without needing cream to feel luxurious.
  • It's naturally vegetarian and gluten-free, but tastes too good to feel like a restriction dish.
  • Comes together in under an hour, with most of that time being hands-off roasting.
02 -
  • Don't skip the roasting step even though it adds time—boiling the raw squash makes a pale, watery soup that tastes nothing like this caramelized version.
  • Your blender matters less than your blending time; spend the extra minute making sure there are truly no grainy bits, or the texture won't feel luxurious.
  • Taste as you go, especially with the nutmeg—it sneaks up, and a little goes a long way.
03 -
  • Buy your butternut squash a few days ahead and let it sit on the counter—slightly older squash is easier to cut and has better flavor than one picked too early.
  • If your immersion blender motor starts working hard, your soup is probably perfect already; blending too long can make it feel gluey instead of silky.
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