Velvety Butternut Squash (Printable Page)

Silky roasted butternut squash flavored with sage and nutmeg for a soothing meal.

# What You'll 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 (for swirling)
11 - Roasted pumpkin seeds
12 - Fresh sage leaves

# Step-by-Step Guide:

01 - Preheat oven to 400°F.
02 - Toss butternut squash cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of black pepper. Spread evenly on a parchment-lined baking sheet.
03 - Roast for 30 to 35 minutes until tender and caramelized, turning halfway through.
04 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Sauté onion for 4 to 5 minutes until translucent, then add garlic and cook for 1 additional minute.
05 - Add roasted squash, sage, and nutmeg to the pot. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat and puree soup until smooth using an immersion blender or in batches with a countertop blender.
07 - Adjust salt and pepper as needed.
08 - Serve hot, garnished with a swirl of cream or coconut milk, roasted pumpkin seeds, and fresh sage leaves as desired.

# Expert Tips:

01 -
  • It tastes like you spent hours on it, but the actual hands-on time is barely twenty minutes.
  • Roasting the squash gives it this deep, almost caramelized sweetness that you can't get any other way.
  • One pot, one immersion blender, and you've got something elegant enough to serve to people you want to impress.
02 -
  • Don't skip the roasting step thinking you can just boil the squash—roasting brings out a caramel depth that boiling never will.
  • Taste the soup before you finish blending; if it needs sweetness, the squash should provide it, not added sugar.
  • The soup thickens as it sits, so if you're making it ahead, thin it with a splash more broth when you reheat it.
03 -
  • Let the roasted squash cool slightly before blending if you're using a countertop blender; a towel over the lid prevents splatters and keeps you safe.
  • The soup will be thicker than you expect after blending—that's correct, and it's where the velvety texture comes from.
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