Butternut Squash Soup (Printable)

Roasted butternut squash blends with sage and nutmeg for a smooth, warming dish.

# Ingredient List:

→ Vegetables

01 - 1 large butternut squash (approx. 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 - Preheat the 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 the pieces halfway through cooking.
04 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté chopped onion for 4 to 5 minutes until translucent, then add minced garlic and cook for 1 additional minute.
05 - Add roasted butternut squash to the pot. Stir in sage and nutmeg. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat and blend the soup until smooth using an immersion blender or working in batches with a countertop blender.
07 - Adjust salt and pepper as needed after blending.
08 - Serve hot garnished with a swirl of heavy cream or coconut milk, roasted pumpkin seeds, and fresh sage leaves if desired.

# Expert Advice:

01 -
  • It comes together in about an hour, yet tastes like you've been simmering it all day.
  • The roasting step actually matters—it concentrates the squash's natural sweetness into something almost caramel-like.
  • It freezes beautifully, so one batch feeds you for weeks when you're too tired to cook.
02 -
  • Don't blend while the soup is boiling hot—let it cool for a few minutes first unless you enjoy the surprise of a blender lid flying across your kitchen.
  • Roasting the squash isn't optional theater; it actually changes the flavor from ordinary to something worth remembering.
  • If your soup tastes flat at the end, it's almost always a salt problem, not an ingredient problem.
03 -
  • If you don't have an immersion blender, a regular blender works just fine, but let the soup cool slightly and blend in batches—never fill the pitcher more than halfway.
  • Nutmeg is the secret ingredient people can taste but can't identify, so don't be afraid of it; the difference between 1/4 teaspoon and 1/2 teaspoon is the difference between pleasant and memorable.
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