Butternut Squash Sage Soup (Print Version)

A smooth, savory blend of roasted butternut squash with aromatic sage and nutmeg.

# What You Need:

→ Vegetables

01 - 1 large butternut squash (about 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
11 - Roasted pumpkin seeds
12 - Fresh sage leaves

# Directions:

01 - Set oven temperature to 400°F.
02 - Toss butternut squash cubes with 1 tablespoon olive oil, 1/2 teaspoon sea salt, and a pinch of ground black pepper. Spread evenly on a parchment-lined baking sheet.
03 - Roast for 30 to 35 minutes until tender and caramelized, turning cubes halfway through.
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 to a simmer for 10 minutes.
06 - Remove pot from heat and blend soup until silky smooth using an immersion blender or in batches with a countertop blender.
07 - Taste and adjust sea salt and black pepper as needed.
08 - Serve hot, garnished with a swirl of heavy cream or coconut milk, roasted pumpkin seeds, and fresh sage leaves if desired.

# Expert Tips:

01 -
  • It's genuinely silky without any cream unless you want it, which somehow feels like you're getting away with something delicious.
  • The sage and nutmeg combination tastes sophisticated but comes together in less time than ordering takeout.
  • One batch feeds four people or stretches across several cozy nights if you're eating alone.
02 -
  • Don't skip the roasting step—boiled squash is sad squash, but roasted squash is sweet and concentrated and changes the whole personality of the soup.
  • Your blender is your best friend here, but if you like a little texture instead of perfect smoothness, you don't have to blend it completely, which I discovered by accident and never went back.
03 -
  • Make sure your squash is actually roasted until it caramelizes at the edges—undercooked squash makes for a soup that tastes thin and watery, but those caramelized bits are flavor gold.
  • If you don't have fresh sage, dried works perfectly fine, but if you do have fresh and you're serving it to people, save a few leaves to float on top because everyone will feel special and they'll taste like you actually tried.
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