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Velvety Roasted Butternut Squash Soup with Sage

Roasted butternut squash soup gets its velvety texture from blending tender, browned squash with broth and cream. Fresh sage adds a fragrant finish to this comforting soup.
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Prep Time 15 minutes
Cook Time 53 minutes
Total Time 1 hour 8 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb butternut squash peeled and cubed
  • 2 tbsp olive oil
  • 1 tsp kosher salt divided
  • 0.25 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, chopped
  • 8 fresh sage leaves finely chopped
  • 2 cloves garlic minced
  • 4 cup low-sodium chicken or vegetable broth
  • 0.5 cup heavy cream

Equipment

  • 1 rimmed baking sheet
  • 1 immersion blender
  • 1 countertop blender

Method
 

  1. Heat the oven to 425°F.
  2. Toss the squash with the olive oil, 1/2 teaspoon of the salt, and the black pepper on a rimmed baking sheet.
  3. Spread the squash in a single layer.
  4. Roast for 30–35 minutes, turning once halfway, until tender and browned at the edges.
  5. Melt the butter in a 5-quart pot over medium heat.
  6. Add the onion and cook for 6–8 minutes, stirring occasionally, until softened.
  7. Add the sage and garlic and cook for 30 seconds, stirring, until fragrant.
  8. Add the roasted squash, broth, and remaining 1/2 teaspoon salt.
  9. Bring the soup to a simmer.
  10. Cook uncovered for 10 minutes.
  11. Blend the soup until completely smooth with an immersion blender, or carefully blend in batches in a countertop blender.
  12. Stir in the heavy cream and warm over low heat for 2–3 minutes without boiling.

Notes

For the smoothest soup, blend carefully in batches if using a countertop blender. Refrigerate leftovers for up to 4 days; freeze without the cream for up to 3 months, then add cream when reheating. For a dairy-free swap, use olive oil in place of butter and full-fat coconut milk instead of heavy cream.