Velvety Roasted Butternut Squash (Printer view)

A smooth blend of roasted butternut squash enhanced with sage and nutmeg for rich flavor.

# What You'll Need:

→ 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

# Directions:

01 - Preheat the oven to 400°F.
02 - Toss cubed butternut squash with 1 tablespoon olive oil, 1/2 teaspoon sea salt, and a pinch of black pepper. Spread evenly on a parchment-lined baking sheet.
03 - Roast the squash for 30 to 35 minutes, turning halfway through, until tender and caramelized.
04 - Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté the chopped onion for 4 to 5 minutes until translucent, then add minced garlic and cook for an additional minute.
05 - Add the roasted squash to the pot along with sage and nutmeg. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer gently for 10 minutes.
06 - Remove from heat and blend the soup until smooth using an immersion blender or in batches with a countertop blender.
07 - Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle soup into bowls and garnish with a swirl of heavy cream or coconut milk, roasted pumpkin seeds, and fresh sage leaves if desired.

# Expert Suggestions:

01 -
  • It comes together in an hour without any fussy techniques or special equipment you don't already own.
  • The roasting step caramelizes the squash in a way that no amount of stovetop cooking can match, making the finished soup taste naturally sweet and deep.
  • One bowl tastes like a warm hug when the weather turns cold.
02 -
  • The roasting step is non-negotiable; it caramelizes the squash in ways stovetop cooking never can, changing the entire texture and depth of flavor.
  • Blend the soup completely smooth, without lumps—it transforms the eating experience from chunky to luxurious, and that matters.
  • Taste before serving and season at the end, not the beginning; salt amplifies flavors but only if added when the dish is finished.
03 -
  • Make a double batch and freeze half; this soup thaws perfectly and tastes like a gift you gave your future self.
  • If your immersion blender is struggling with thickness, thin the soup slightly with an extra splash of broth before blending, then adjust the consistency after.
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