Soups & stews
Roasted butternut squash soup with sage
Roasting the squash before it goes in the pot gives this soup a deep, caramelized flavor. It blends to a silky texture with no cream at all.
Photo: Karen and Brad Emerson via Wikimedia Commons, CC BY 2.0 (cropped).
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Allergens: None of the major allergens as written. Check the broth label.
Ingredients
- 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
- 1 large yellow onion, cut into wedges
- 4 cloves garlic, unpeeled
- 3 tablespoons olive oil, divided
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 8 fresh sage leaves, plus 8 more for frying (optional)
- 4 cups low-sodium vegetable or chicken broth
- 1 cup water
- 1 tablespoon apple cider vinegar
- Pinch of ground nutmeg
- Toasted pumpkin seeds, for serving
Method
- Heat the oven to 425°F. Toss the squash, onion, and garlic with 2 tablespoons olive oil, 1 teaspoon salt, and the pepper on a large rimmed sheet pan. Spread in a single layer.
- Roast 35 to 40 minutes, stirring halfway, until the squash is very tender and browned in places.
- Squeeze the garlic out of its skins into a large pot. Add the roasted squash and onion, 8 sage leaves, the broth, and the water. Bring to a simmer and cook 10 minutes.
- Blend the soup until very smooth with an immersion blender, or in batches in a countertop blender with the lid vented and covered with a towel.
- Stir in the vinegar, nutmeg, and remaining 1/4 teaspoon salt. Add more water if the soup is thicker than you like, and taste for seasoning.
- If you want crisp sage, heat the remaining tablespoon of oil in a small skillet and fry the extra leaves for 20 to 30 seconds until crisp. Top each bowl with sage and pumpkin seeds.
Storage
Refrigerate for up to 5 days or freeze for up to 3 months. The soup thickens when cold; thin it with water or broth as you rewarm it.
Kitchen notes
Peeling butternut squash is easiest with a sharp Y-shaped vegetable peeler. Cut off both ends first, separate the neck from the round bottom, and peel each piece standing flat on the board.
Do not crowd the sheet pan. If the squash is piled up, it steams instead of browning, and the soup loses much of its roasted flavor. Use two pans if needed.
A small splash of vinegar at the end brightens the soup without making it taste sour.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow the advice of a qualified professional.