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Velvety Roasted Butternut Squash Soup with Toasted Sage

Close-up of bright orange roasted butternut squash soup topped with fresh sage leaves and olive oil.
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Make this simple, creamy roasted butternut squash soup for a comforting fall dinner. Roasting the squash creates deep flavor, and pureeing results in a velvety texture.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs)
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup raw cashews, soaked in hot water for 30 minutes (for creaminess)
  • 1 teaspoon fresh sage, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon maple syrup (optional, for drizzle)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with half of the olive oil, place cut-side down on a baking sheet, and roast for 40 to 50 minutes, or until tender.
  2. While the squash roasts, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Once the squash is cool enough to handle, scoop the flesh out of the skins and add it to the pot with the onions and garlic.
  4. Drain the soaked cashews and add them to the pot. Pour in the vegetable broth.
  5. Bring the mixture to a simmer. Cook for 10 minutes to allow flavors to meld.
  6. Carefully transfer the soup mixture to a high-speed blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. If the soup is too thick, add a little more broth until you reach your desired consistency.
  7. Return the soup to the pot. Stir in the salt and pepper. Heat gently if needed.
  8. In a small, dry skillet, toast the chopped sage over medium-low heat for 1-2 minutes until fragrant. Be careful not to burn it.
  9. Serve the soup hot, drizzled with a small amount of maple syrup, and topped with the toasted sage.

Notes

  • For a richer flavor, roast the squash with a drizzle of olive oil and a sprinkle of salt and pepper directly on the cut surfaces before baking.
  • If you do not have cashews, you can substitute with 1/2 cup of full-fat coconut milk for a creamy finish.
  • This recipe is a great base for a healthy squash soup; adjust spices like nutmeg or ginger to your preference.

Nutrition

Find it online: https://delishsymphony.com/roasted-butternut-squash-soup-recipe/