Butternut Squash Soup (Printable)

Smooth and fragrant blend of roasted squash with sage and nutmeg, perfect for warming up.

# 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 garlic cloves, 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

# Directions:

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, then spread evenly on a parchment-lined baking sheet.
03 - Bake squash for 30 to 35 minutes, turning halfway through, until tender and caramelized.
04 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat; cook chopped onion until translucent, about 4 to 5 minutes, then add garlic and cook for 1 additional minute.
05 - Add roasted squash to the pot along with sage and nutmeg; pour in vegetable broth, bring to a boil, reduce heat, and simmer for 10 minutes.
06 - Remove from heat and puree soup using an immersion blender or in batches with a countertop blender until smooth.
07 - Adjust seasoning with additional salt and pepper as desired.
08 - Ladle soup into bowls and garnish with a swirl of cream or coconut milk, roasted pumpkin seeds, and fresh sage leaves if desired.

# Expert Suggestions:

01 -
  • The roasting step creates this deep, almost caramel-like sweetness that makes the soup taste way more complex than it actually is.
  • It's naturally creamy without any cream required, so it works for almost any diet preference.
  • One pot, one blender, and you've got something fancy enough to serve to guests but easy enough for a quiet Tuesday night.
02 -
  • Don't skip the roasting step thinking you'll save time—blending raw squash with broth gives you a thin, watery soup that tastes nothing like this version.
  • The nutmeg and sage are not optional if you want it to taste like fall in a bowl; don't shy away from them.
  • Blend it longer than you think you need to—the longer you blend, the silkier it becomes, and that texture is half the experience.
03 -
  • If your immersion blender seems to be struggling, work in smaller batches or let the soup cool for a couple minutes—hot liquid can splash, and safety first.
  • Taste the soup before you serve it; this is your moment to adjust the salt, spices, and richness to match exactly what you're craving.
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