Roasted Butternut Squash Sage (Printable)

A smooth blend of roasted butternut squash, fragrant sage, and a hint of cream for comforting autumn flavors.

# 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, peeled
04 - 1 medium carrot, peeled and chopped
05 - 1 stalk celery, chopped

→ Herbs & Seasonings

06 - 2 tablespoons olive oil
07 - 8 fresh sage leaves, plus extra for garnish
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper, or to taste

→ Liquids

11 - 4 cups vegetable broth (gluten-free if required)
12 - 1/2 cup heavy cream (substitute coconut cream for dairy-free option)

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Toss the cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread evenly on the baking sheet and roast for 30 to 35 minutes, turning once, until tender and lightly caramelized.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrot, and celery; sauté for 7 to 8 minutes until softened.
04 - Incorporate garlic and sage leaves into the pot and cook for 1 minute until fragrant.
05 - Add roasted squash, vegetable broth, nutmeg, and adjust salt and pepper to taste. Bring to a simmer and cook for 10 minutes.
06 - Remove from heat and blend the soup thoroughly using an immersion blender or in batches with a countertop blender.
07 - Stir in heavy cream. Reheat gently if necessary and adjust seasoning to preference.
08 - Serve warm, garnished with additional sage leaves and a drizzle of cream if desired.

# Expert Suggestions:

01 -
  • The roasting step turns ordinary squash into something deeply sweet and complex without any added sugar.
  • It comes together with pantry staples and tastes like you spent all day in the kitchen when you didnt.
  • Silky texture from blending makes every spoonful feel like a warm hug in a bowl.
02 -
  • Dont skip roasting the squash because boiling it makes the soup taste watery and one dimensional.
  • Blend in batches if using a countertop blender and never fill it more than halfway or hot soup will explode out the top.
  • Add the cream off the heat or after blending to prevent it from curdling if the soup is too hot.
03 -
  • Roast extra squash and use it for grain bowls or mashed as a side dish later in the week.
  • If your squash is hard to peel, microwave it whole for 2 minutes to soften the skin just enough to make peeling easier.
  • Taste the soup before adding cream because sometimes the squash is so sweet and rich you need less than you think.

Return