Roasted Butternut Squash Soup
Sweet roasted butternut squash, shallots, and garlic are blended with fresh sage and vegetable stock into a silky, cozy soup. It's creamy without any cream and works for lunch, dinner, or a holiday starter.
Servings: 5
Ingredients
- 1 butternut squash about 2½ pounds, peeled, seeded, and cut into 2-inch pieces
- 2 shallots peeled and halved lengthwise
- 3 garlic cloves peeled
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- ½ cup diced yellow onion
- 1 teaspoon chopped fresh sage plus more for garnish
- 3 cups vegetable stock
- Water or extra stock as needed for thinning
For garnish (optional):
- Sour cream
- Roasted pepitas
- Chopped fresh sage
Instructions
- Preheat the oven: Preheat the oven to 400°F. Lightly spray a large rimmed baking sheet with nonstick cooking spray.
- Roast the vegetables: Add the squash, shallots, and garlic to the baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with the salt and pepper, and toss to coat. Spread into a single layer and roast for 30 to 35 minutes, until the squash is fork-tender and browned in spots.
- Start the soup base: When the squash has about 5 minutes left, heat the remaining 1 tablespoon olive oil in a large Dutch oven over medium heat. Add the onion and cook for 3 minutes, stirring occasionally. Add the sage and cook for 1 minute, then pour in the vegetable stock.
- Simmer: Add the roasted vegetables to the pot and simmer over low heat for about 10 minutes.
- Blend: Remove from the heat and blend with an immersion blender until very smooth. If using a regular blender, fill it no more than halfway and vent the lid. Thin with a little water or stock if needed.
- Season: Return the soup to the pot over medium heat and warm through. Season to taste with salt and pepper.
- Serve: Ladle into bowls and top with a drizzle of sour cream, pepitas, and chopped fresh sage. Serve warm.
Notes
- Make ahead: Roast the vegetables up to 1 day ahead and refrigerate, or make the whole soup a day early and reheat.
- Storage: Store in an airtight container in the refrigerator for 3 to 5 days.
- Reheating: Warm on the stove over low heat for 5 to 7 minutes, whisking to keep it smooth. In the microwave, heat at 50 to 60% power for 2 to 4 minutes.
- Thickness: The soup thickens as it sits. Stir in a splash of stock or water when reheating.
- Freezing: Freeze in freezer-safe containers or zip-top bags for 2 to 3 months. Leave off the toppings until serving.
- For a richer soup: Stir in 1 to 2 tablespoons of butter or a splash of heavy cream at the end.
- Toppings: The sour cream is optional, so leave it off if you prefer no dairy. Crumbled cooked bacon is also a great topping.
- Serving: This soup is great with grilled cheese, fall salads, or toasted bread, or served in a bread bowl.
Nutrition
Calories: 141kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1037mg | Potassium: 596mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16247IU | Vitamin C: 34mg | Calcium: 86mg | Iron: 1mg
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