Velvety roasted squash soup (Printable)
A smooth blend of roasted butternut squash and fresh sage for a cozy, aromatic meal.
# What You'll Need:
→ Vegetables
01 - 1 large butternut squash (approx. 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 Steps:
01 - Set oven to 400°F and prepare to roast the squash.
02 - Toss cubed butternut squash with 1 tablespoon olive oil and a pinch of salt. Arrange on a baking sheet and roast for 20 to 25 minutes until tender and slightly caramelized.
03 - In a large pot, heat remaining tablespoon of olive oil over medium heat. Add diced onion, chopped carrot, and minced garlic; cook for 5 minutes until softened.
04 - Add roasted squash, chopped sage, and ground nutmeg to the pot. Stir for 1 minute to release aromas.
05 - Pour in vegetable broth, bring to a gentle simmer, and cook for 10 minutes to meld flavors.
06 - Remove from heat and blend the mixture until smooth using an immersion blender or in batches in a countertop blender.
07 - Stir in heavy cream or coconut milk if desired; adjust seasoning with additional salt and pepper to taste.
08 - Gently warm the soup if necessary. Serve hot, garnished with extra sage leaves or a drizzle of cream.
# Expert Pointers:
01 -
- It tastes like you spent all day cooking, but comes together in under an hour.
- The sage transforms from garnish idea to the soul of the soup—herbal and sophisticated without being fussy.
- Naturally vegetarian and gluten-free, so it works for almost any table.
02 -
- Roasting the squash first is not optional—it's what gives this soup its depth and caramel sweetness instead of just tasting like cooked vegetables.
- Don't skip the sautéing step; those few minutes of cooking onion, carrot, and garlic together create a flavor foundation that makes everything else taste better.
- Add the cream or milk after blending, not before, or you risk a soup that breaks or becomes grainy if you heat it too much afterward.
03 -
- Buy squash that feels heavy for its size—that's where the flavor and moisture live, not in the light ones.
- If your kitchen smells overwhelming with sage, you've gone too far; add a little more broth to dilute and rebalance.