Velvety roasted squash soup (Print)
Smooth roasted butternut squash with fragrant sage, ideal for warming up on cool days.
# What You Need:
→ Vegetables
01 - 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and chopped
→ Herbs & Aromatics
05 - 2 tablespoons fresh sage leaves, chopped (or 2 teaspoons dried sage)
06 - 1/4 teaspoon ground nutmeg
→ Liquids
07 - 4 cups gluten-free vegetable broth
08 - 1/2 cup heavy cream or coconut milk (optional, for creaminess)
→ Oils & Seasoning
09 - 2 tablespoons olive oil
10 - 1 teaspoon salt, or to taste
11 - 1/2 teaspoon black pepper
# How to Make:
01 - Preheat the oven to 400°F.
02 - Toss the cubed butternut squash with 1 tablespoon olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 20 to 25 minutes until tender and caramelized.
03 - Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add diced onion, chopped carrot, and minced garlic and sauté for 5 minutes until softened.
04 - Incorporate the roasted butternut squash, chopped sage, and ground nutmeg into the pot. Stir for 1 minute until fragrant.
05 - Pour in the vegetable broth and bring the mixture to a simmer. Cook for 10 minutes to meld the flavors.
06 - Remove from heat and use an immersion blender to puree the soup until smooth, or blend in batches with a countertop blender.
07 - Stir in the heavy cream or coconut milk if using. Adjust seasoning with additional salt and black pepper to taste.
08 - Gently reheat if necessary and serve warm, garnished with extra sage or a drizzle of cream.
# Expert Advice:
01 -
- It comes together in under an hour and requires minimal hands-on time while the oven does the work.
- The roasted squash develops a natural sweetness that needs almost no sugar, just good seasoning and fresh sage to shine.
- One pot, one blender, and you've got something that tastes like you spent the whole day on it.
02 -
- Don't skip the roasting step—it's what gives this soup its depth; simmering raw squash just doesn't develop the same sweetness.
- If your blender struggles with hot liquid, either let the soup cool slightly first or carefully transfer it in batches to avoid accidents.
03 -
- If you don't have an immersion blender, a regular blender works perfectly—just work in batches and let the soup cool slightly before blending hot liquid.
- Taste as you go with the seasoning; the broth you use will have its own salt level, so start low and adjust to your preference rather than adding it all at once.