Creamy Butternut Squash Soup
Roasted butternut squash blended smooth with sautéed onions, garlic, and sage, finished with cream and a pinch of nutmeg. Warm, velvety comfort in 45 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 4g
Ingredients
- 1 medium (about 3 lbs) butternut squash, halved and seeded
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 4 cups vegetable broth
- ½ cup heavy cream
- 6 leaves fresh sage leaves, chopped
- ¼ tsp ground nutmeg
- 2 tbsp olive oil
Instructions
- 1
Heat oven to 400°F. Place squash halves cut-side down on a rimmed sheet pan.
- 2
Roast for 35–40 minutes until flesh is very tender and caramelized at edges.
- 3
Cool for 5 minutes, then scoop flesh from skin into a bowl.
- 4
Heat oil in a large pot over medium. Add onion and cook until softened, ~5 minutes.
- 5
Add garlic and cook until fragrant, about 60 seconds.
- 6
Add roasted squash, broth, and sage. Bring to a simmer and cook 10 minutes.
- 7
Remove from heat. Add nutmeg, salt, and pepper to taste.
- 8
Blend soup in batches using an immersion blender or regular blender until smooth.
- 9
Stir in cream. Warm gently over low heat without boiling, ~3 minutes.
- 10
Ladle into bowls. Serve hot with crusty bread.
Tools you’ll need
- 12-inch rimmed sheet pan
- large pot (5-quart minimum)
- immersion blender OR regular blender
- cutting board
- chef's knife
- wooden spoon
- ladle
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