Print

Creamy Roasted Butternut Squash Soup with Sage

A close-up of vibrant orange roasted butternut squash soup topped with a swirl of cream, fresh sage leaves, and thyme.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this velvety roasted butternut squash soup for a comforting, flavorful fall meal. Roasting the squash and aromatics creates a deep, sweet base for this easy, cozy winter dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for a dairy-free option)
  • 1 tablespoon fresh sage, chopped
  • 1/2 teaspoon ground nutmeg

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C).
  2. Toss the cubed butternut squash, chopped onion, and whole garlic cloves with olive oil, salt, and pepper on a large baking sheet.
  3. Roast for 30 to 35 minutes, or until the squash is tender and lightly caramelized.
  4. Transfer the roasted vegetables and garlic to a large pot or Dutch oven.
  5. Add the vegetable broth to the pot. Bring the mixture to a simmer over medium heat.
  6. Remove the pot from the heat. Use an immersion blender or carefully transfer the mixture in batches to a standard blender to puree until completely smooth and velvety.
  7. Return the pureed soup to the pot over low heat. Stir in the heavy cream, chopped fresh sage, and nutmeg. Heat through gently; do not boil.
  8. Taste and adjust salt and pepper as needed before serving.

Notes

  • For an extra layer of flavor, roast the squash and vegetables with a small, peeled apple.
  • To achieve a restaurant-quality creamy texture, blend the soup until it is completely smooth.
  • If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.

Nutrition

Find it online: https://cookingzenith.com/roasted-butternut-squash-soup/