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Butternut Squash Soup

Silky roasted squash soup with sage, nutmeg, and a swirl of cream.

Butternut Squash Soup — finished dish

Soup · Vegetarian, Gluten-free • 55 min

Servings:
4 servings

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)

Steps

  1. 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.
  2. 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.
  3. Add the roasted squash and vegetable broth. Bring to a boil, then reduce heat and simmer 10 minutes to let the flavors meld.
  4. 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.)
  5. 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.