Butternut Squash Soup (Print Version)

Smooth and hearty butternut squash infused with sage and nutmeg, perfect for a cozy meal.

# What You'll Need:

→ Vegetables

01 - 1 large butternut squash (approximately 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

# How To Make It:

01 - Set the oven temperature to 400°F.
02 - In a bowl, combine butternut squash cubes with 1 tablespoon of olive oil, 1/2 teaspoon sea salt, and a pinch of black pepper. Spread evenly on a parchment-lined baking sheet.
03 - Roast the squash in the preheated oven for 30 to 35 minutes, turning halfway through until tender and caramelized.
04 - Heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Sauté chopped onion until translucent, about 4 to 5 minutes, then add minced garlic and cook for an additional minute.
05 - Add the roasted squash to the pot. Stir in sage and nutmeg. Pour in the vegetable broth and bring to a boil.
06 - Reduce heat and simmer the mixture for 10 minutes to blend flavors.
07 - Remove the pot from heat and puree the soup with an immersion blender until smooth and velvety. Alternatively, blend in batches using a countertop blender.
08 - Taste the soup and adjust salt and pepper to preference.
09 - Ladle the soup into bowls and garnish with a swirl of heavy cream or coconut milk, roasted pumpkin seeds, and fresh sage leaves if desired.

# Expert Tips:

01 -
  • It's genuinely velvety without any weird floury texture or cream overload.
  • The sage and nutmeg combination actually tastes like you know what you're doing in the kitchen.
  • Ready in an hour, including roasting time, so it fits real life schedules.
02 -
  • Roasting the squash is non-negotiable—boiling it makes soup that tastes watery and sad, and roasting gives you that concentrated sweetness that makes people ask for the recipe.
  • An immersion blender is worth its weight in gold for this; regular blender batches work but are messier and take longer.
03 -
  • If your immersion blender is struggling through the soup, let it cool for a few minutes first—it blends easier and you're less likely to splash hot liquid everywhere.
  • Taste the soup before you serve it; roasting and reducing both concentrate salt, so you might need less than you'd expect.
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