Roasted Butternut Squash Soup (Printable Version)
Velvety butternut squash with crispy sage.
# What You Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 cloves garlic, peeled
→ Oils & Fats
05 - 3 tablespoons olive oil, divided
→ Liquids
06 - 4 cups vegetable broth (ensure gluten-free if required)
07 - ½ cup coconut milk or heavy cream
→ Herbs & Seasonings
08 - 10 fresh sage leaves
09 - ½ teaspoon ground nutmeg
10 - Salt and black pepper, to taste
# How to Make It:
01 - Set the oven to 425°F to prepare for roasting.
02 - Combine butternut squash, carrots, onion, and garlic with 2 tablespoons olive oil, salt, and pepper. Spread the mixture evenly on a baking sheet.
03 - Roast the vegetables for 30 to 35 minutes, turning once, until tender and golden.
04 - In a small skillet over medium-high heat, warm 1 tablespoon olive oil. Fry sage leaves for 30 to 45 seconds until crisp, then place them on paper towels to drain.
05 - Transfer roasted vegetables to a large pot. Add vegetable broth and nutmeg. Bring to a simmer over medium heat and cook for 5 minutes.
06 - Purée the soup with an immersion blender or in batches using a countertop blender until smooth. Stir in coconut milk or cream, heat gently, and adjust seasoning with salt and pepper.
07 - Ladle the soup into bowls and garnish with crispy sage leaves.
# Expert Tips:
01 -
- The whole kitchen smells like toasted sage and caramel, and honestly that alone makes it worth making.
- You're only hands-on for about 20 minutes, then the oven does most of the work while you do something else.
- One bowl feels indulgent but it's genuinely nourishing—no heavy cream needed if you don't want it.
02 -
- Don't skip roasting the vegetables—boiling them produces a flat, watery soup, but roasting concentrates everything and adds depth that feels impossible to achieve any other way.
- Cream gets stirred in after blending, not before, which keeps it from breaking and gives you a silkier texture that feels luxurious without being heavy.
03 -
- Cut all your vegetables roughly the same size so they roast evenly—uneven pieces means some burn while others stay raw.
- Taste the soup before adding cream and adjust the seasoning then, because cream masks flavors and you'll be guessing after it goes in.