Butternut Squash Soup
Roasting the squash before it hits the pot concentrates its natural sugars and adds a subtle caramelized depth you can't get from simmering alone. An immersion blender creates the smoothest texture without transferring hot liquid to a blender. A swirl of cream at the table makes it feel finished.
Soup · Vegetarian, Gluten-free • 55 min
Ingredients
- 1 medium butternut squash (about 2½ pounds), peeled, seeded, and cut into 1-inch cubes (about 4 cups)
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 tablespoon fresh sage leaves, finely chopped, plus more for garnish
- ½ teaspoon ground nutmeg, preferably freshly grated
- 4 cups low-sodium vegetable broth
- ¼ cup heavy cream, plus more for drizzling
- 1 tablespoon maple syrup (optional)
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Steps
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Toss the cubed squash with 1 tablespoon olive oil, ½ teaspoon salt, and several grinds of pepper. Spread in a single layer and roast until golden on the edges and fork-tender, about 25 minutes, flipping halfway through.
- While the squash roasts, melt butter with the remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic, sage, and nutmeg. Cook 1 minute more until fragrant.
- Add the roasted squash and vegetable broth. Bring to a boil, then reduce heat and simmer 10 minutes to let the flavors meld.
- Remove from heat. Use an immersion blender to puree until smooth. (Alternatively, blend in a stand blender in batches, filling no more than halfway with the lid slightly vented.)
- Stir in heavy cream and maple syrup if using. Taste and adjust salt, pepper, and nutmeg. Ladle into bowls, drizzle with a swirl of cream, and garnish with a few sage leaves.
Tips & Variations
Make Ahead
Roast the squash up to 2 days ahead and refrigerate. The finished soup (without cream) keeps refrigerated for up to 5 days. Stir in cream when reheating.
Storage
Refrigerate in an airtight container for up to 5 days. Reheat gently over medium-low heat, thinning with broth or water if needed. Freeze without the cream for up to 3 months.
Substitutions
Swap butter for an additional tablespoon of olive oil to make this fully vegan. Coconut cream or full-fat oat milk can replace heavy cream with good results. Delicata, kabocha, or acorn squash work in place of butternut — peel delicata, but you can leave the skin on kabocha if it's scrubbed well. Add ½ teaspoon curry powder with the nutmeg for a spiced variation.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
