Butternut Squash Soup (Print)

Roasted butternut squash pureed with sage, nutmeg, and vegetable broth for a smooth, comforting dish.

# Ingredients:

→ 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

# Instructions:

01 - Set oven temperature to 400°F (200°C).
02 - Combine cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon sea salt, and a pinch of black pepper. Arrange evenly on a parchment-lined baking sheet.
03 - Bake for 30 to 35 minutes until tender and caramelized, turning once halfway through.
04 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Cook chopped onion until translucent, about 4 to 5 minutes. Add minced garlic and sauté for 1 additional minute.
05 - Add roasted butternut squash to the pot. Stir in sage and ground nutmeg. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
06 - Remove pot from heat and puree the mixture using an immersion blender until smooth, or blend in batches using a countertop blender.
07 - Adjust salt and pepper as needed after blending.
08 - Ladle soup into bowls and garnish with a swirl of heavy cream or coconut milk, roasted pumpkin seeds, and fresh sage leaves as desired.

# Pro Tips:

01 -
  • It tastes like fall in a bowl without requiring any complicated techniques.
  • The roasting step creates a depth of flavor that feels restaurant-quality but happens almost on its own while your oven does the work.
  • It's naturally vegan and gluten-free, so everyone at the table actually gets to eat the same thing.
02 -
  • The roasting step is non-negotiable—it's the difference between soup and a dish that actually tastes like something worth making.
  • An immersion blender makes this feel effortless, but if you use a countertop blender, never fill it more than halfway or hot liquid will escape everywhere and frighten you.
  • Taste the soup before adding more salt because the broth and roasted vegetables already contribute sodium, and it's easier to add than to remove.
03 -
  • Buy your butternut squash a few days before you plan to use it and leave it on the counter—a ripe squash will feel heavier than it looks and will yield more yield when roasted.
  • If your immersion blender tends to splash, hold a kitchen towel loosely over the top of the pot while blending to contain the inevitable spray.
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