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Velvety Roasted Butternut Squash Soup with Sage

Close-up of a bowl of vibrant orange roasted butternut squash soup topped with pumpkin seeds and sage leaves.
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Make this easy roasted butternut squash soup for a comforting, velvety texture perfect for a cozy autumn meal. Roasting the squash brings out deep, sweet flavor.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon ground nutmeg
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • For Garnish: Toasted pepitas and fresh sage leaves

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with half of the olive oil, salt, and pepper on a baking sheet. Roast for 25 to 30 minutes, or until the squash is tender and slightly caramelized.
  2. While the squash roasts, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrots. Cook until the onion is soft, about 5 to 7 minutes.
  3. Add the minced garlic, dried sage, and nutmeg to the pot. Cook for 1 minute until fragrant.
  4. Add the roasted butternut squash and vegetable broth to the pot. Bring the mixture to a simmer, then reduce the heat and cook for 10 minutes to allow flavors to combine.
  5. Carefully transfer the soup mixture in batches to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety.
  6. Return the pureed soup to the pot over low heat. Stir in the heavy cream (or coconut milk). Heat through gently, but do not boil.
  7. Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with toasted pepitas and fresh sage leaves for a simple elegant soup experience.

Notes

  • For the best flavor, make sure your butternut squash pieces are relatively uniform in size before roasting.
  • If you want an extra-smooth texture, strain the pureed soup through a fine-mesh sieve before adding the cream.
  • To toast pepitas, place them in a dry skillet over medium heat and cook, shaking often, until they start to pop and smell nutty, about 3 to 5 minutes.

Nutrition

Find it online: https://rosatasty.com/roasted-butternut-squash-soup-recipe-velvety/