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Creamy Roasted Butternut Squash Soup with Sage

A close-up of a bowl of vibrant orange butternut squash soup garnished with fresh sage leaves.
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Make this velvety, comforting butternut squash soup using roasted squash for deep flavor. This easy recipe is perfect for a cozy fall dinner or healthy meal prep.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon of olive oil, salt, and pepper. Place cut-side down on a baking sheet.
  2. Roast the squash for 35 to 45 minutes, or until the flesh is tender when pierced with a fork. Let it cool slightly, then scoop the flesh out of the skins.
  3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  4. Add the minced garlic, cinnamon, nutmeg, and ginger to the pot. Cook for 1 minute until fragrant.
  5. Add the roasted butternut squash flesh and vegetable broth to the pot. Bring the mixture to a simmer.
  6. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  7. Stir in the heavy cream (or coconut milk) and chopped fresh sage. Heat through gently; do not boil after adding the cream.
  8. Taste the soup and adjust salt and pepper as needed. Serve this comforting soup hot.

Notes

  • For an extra layer of flavor, roast the squash with a drizzle of maple syrup.
  • If you want a quicker soup, you can skip roasting and simmer the raw squash cubes in the broth until tender before blending.
  • This recipe is excellent for meal prep; it freezes well for up to three months.

Nutrition

Find it online: https://cookingbymia.com/butternut-squash-soup-recipe-creamy-roasted/