Velvety Butternut Squash Soup (Printable)

Roasted butternut squash blended with sage and nutmeg creates a smooth, aromatic bowl of warmth.

# What You'll 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

# Step-by-step Directions:

01 - Set oven to 400°F.
02 - Toss cubed butternut squash 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 for 30 to 35 minutes until tender and caramelized, turning once halfway through.
04 - In a large pot over medium heat, heat remaining 1 tablespoon olive oil. Sauté chopped onion for 4 to 5 minutes until translucent. Add minced garlic and sauté for an additional 1 minute.
05 - Add roasted butternut squash to the pot. Stir in sage and nutmeg. Pour in vegetable broth, bring to a boil, then reduce to a simmer and cook for 10 minutes.
06 - Remove from heat and blend soup until smooth using an immersion blender or in batches with a countertop blender.
07 - Adjust seasoning with additional salt and pepper if desired. Serve hot, garnished with a swirl of heavy cream or coconut milk, roasted pumpkin seeds, and fresh sage leaves if preferred.

# Expert Advice:

01 -
  • It tastes indulgent but genuinely feels light and nourishing, the kind of dish that makes you feel like you're doing something good for yourself.
  • Your kitchen smells incredible the moment the squash starts roasting, and that aroma alone is worth the effort.
  • Whether you're cooking for vegetarians, people with dietary restrictions, or just yourself on a Tuesday night, this adapts beautifully to what you have on hand.
02 -
  • The roasting step is non-negotiable—it's what gives the soup its depth and richness, and skipping it leaves you with a flat, watery version that doesn't capture what this soup can be.
  • Don't blend while the soup is still boiling hot, as it can splatter and burn you; let it cool for just a minute or two first.
  • The nutmeg is powerful, so add it gradually and taste as you go—a little goes a long way, and too much tastes medicinal rather than warm and comforting.
03 -
  • If your soup seems too thick after blending, thin it with a little extra broth or even cream—consistency is personal, and you should feel empowered to adjust it.
  • Roast your pumpkin seeds yourself if you have time; toss them with a pinch of sage, salt, and pepper, and roast at 350°F for about 10 minutes for maximum flavor and a real sense of accomplishment.
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