Roasted Butternut Squash Soup (Printable Version)
Velvety roasted squash soup garnished with aromatic crispy sage for a comforting meal.
# Ingredient List:
→ Vegetables
01 - 1 medium butternut squash (about 2 lbs), 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 - 1/2 cup coconut milk or heavy cream
→ Herbs & Seasonings
08 - 10 fresh sage leaves
09 - 1/2 teaspoon ground nutmeg
10 - Salt and freshly ground black pepper to taste
# Step-by-Step Instructions:
01 - Set the oven to 425°F.
02 - Combine the butternut squash, carrots, onion, and garlic with 2 tablespoons of olive oil, salt, and pepper. Spread evenly on a baking sheet.
03 - Roast the vegetables for 30 to 35 minutes, turning once halfway through, until they are tender and golden brown.
04 - While vegetables roast, heat the remaining 1 tablespoon of olive oil in a small skillet over medium-high heat. Fry the sage leaves for 30 to 45 seconds until crisp. Transfer to paper towels to drain.
05 - Transfer the roasted vegetables to a large pot. Add vegetable broth and ground nutmeg. Bring to a gentle simmer over medium heat and cook for 5 minutes.
06 - Using an immersion blender or by transferring in batches to a blender, puree the soup until completely smooth.
07 - Stir in coconut milk or heavy cream. Warm gently and adjust seasoning with salt and pepper to taste.
08 - Ladle the soup into bowls and garnish with crispy sage leaves before serving.
# Tips from hearthlykitchen:
01 -
- The roasting step concentrates the squash's natural sweetness, so you don't need any added sugar to feel indulgent.
- Crispy sage leaves give you a little crunch and sophistication that makes this feel restaurant-worthy despite being ridiculously simple.
- It's naturally creamy without heavy cream, and the whole thing comes together in about an hour, perfect for a weeknight wind-down.
02 -
- Don't blend the soup when it's too hot or it'll spray out and burn you; let it cool for a minute or two first, or blend in smaller batches.
- The sage must be completely dry or it'll spatter in the hot oil, so pat the leaves thoroughly after rinsing them.
03 -
- Buy your butternut squash a few days early and store it at room temperature so the skin gets slightly softer and easier to peel.
- If your immersion blender is struggling, let the soup cool a bit more or blend in smaller batches—forcing it won't help and might hurt the motor.