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Roasted Butternut Squash Soup

This soup features roasted butternut squash blended into a smooth, velvety purée with hints of sage or nutmeg. The squash is roasted until caramelized, then pureed with aromatics to create a rich, vibrant orange soup with a creamy texture and inviting appearance.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cut into chunks
  • 2 tbsp olive oil for roasting
  • 3 cloves garlic minced
  • 1/2 tsp nutmeg optional, for a warm flavor
  • 1 small fresh sage chopped, optional
  • 4 cups vegetable broth or chicken broth
  • 1 cup heavy cream optional, for added creaminess
  • to taste salt and pepper for seasoning

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Chef's knife
  • Cutting board
  • Soup pot or large skillet

Method
 

  1. Preheat the oven to 400°F (200°C). Place the peeled and seeded butternut squash chunks on a baking sheet, drizzle with olive oil, and toss to coat evenly.
  2. Roast the squash in the oven for about 40-45 minutes, until the pieces are tender, caramelized, and fragrant with a slightly browned surface.
  3. While the squash roasts, heat a splash of olive oil in a large soup pot over medium heat. Add the minced garlic and chopped sage, cooking until fragrant and just beginning to turn golden, about 1 minute.
  4. Once the squash is roasted and cool enough to handle, add it to a blender or use an immersion blender directly in the pot. Pour in the vegetable broth and blend until smooth and creamy.
  5. Pour the blended soup back into the pot if needed, and bring it to a gentle simmer over low heat. Stir in the heavy cream if using, and season with salt and pepper to taste.
  6. Let the soup simmer for 5-10 minutes to meld the flavors and reach the desired warmth. Adjust seasoning as needed.
  7. Serve the soup hot, garnished with additional sage leaves, toasted pumpkin seeds, or a drizzle of cream if desired.

Notes

To enhance the flavor, add a splash of apple cider vinegar for brightness or a dollop of Greek yogurt for richness. If the soup thickens too much, thin it with a bit more broth. For a deeper flavor, roast the squash until some edges are charred slightly.