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Creamy Roasted Butternut Squash Soup

A close-up of creamy butternut squash soup in a white bowl, garnished with a swirl of cream and fresh sage leaves.
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A velvety smooth and comforting soup made from roasted butternut squash, onions, garlic, and sage. This recipe is naturally dairy-free and perfect for a cozy meal.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • Optional garnishes: croutons, swirl of coconut milk, fresh sage leaves

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the butternut squash in half lengthwise and scoop out the seeds.
  3. Place the squash cut-side down on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork.
  4. While the squash is roasting, heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  5. Add the minced garlic and cook for another minute until fragrant.
  6. Once the squash is roasted and slightly cooled, scoop the flesh out of the skin and add it to the pot with the onions and garlic.
  7. Pour in the vegetable broth. Add the dried sage and nutmeg.
  8. Bring the soup to a simmer, then reduce heat and cook for 10 minutes to allow the flavors to meld.
  9. Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and blend until smooth and creamy. Work in batches if using a standard blender, and be cautious with hot liquids.
  10. Season with salt and black pepper to your liking.
  11. Serve hot, with your favorite garnishes.

Notes

  • For a thicker soup, use less broth. For a thinner soup, add more broth or water.
  • If your soup tastes bland, try adding a pinch more salt, nutmeg, or a squeeze of lemon juice.
  • You can roast the squash a day in advance for quicker assembly.
  • This soup is excellent for meal prep and can be stored in airtight containers in the refrigerator for up to 4 days.

Nutrition

Find it online: https://blissbatter.com/butternut-squash-soup-recipe/