Print

Creamy Roasted Butternut Squash Soup with Ginger and Sage

Close-up of a bowl of vibrant orange butternut squash soup, swirled with cream and topped with cracked black pepper.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this velvety, comforting butternut squash soup by roasting the squash first for deep flavor. This easy recipe is perfect for a cozy autumn dinner or healthy weeknight meal prep.

Ingredients

Scale
  • 2 medium butternut squash (about 3 lbs total)
  • 2 tablespoons olive oil, plus more for roasting
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 4 cups vegetable broth
  • 1 cup water
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, place cut-side down on a baking sheet, and roast for 35 to 45 minutes, or until the flesh is tender when pierced with a fork. Let the squash cool slightly.
  2. Scoop the roasted squash flesh into a bowl and discard the skins. You should have about 4 cups of roasted squash.
  3. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  4. Add the minced garlic, grated ginger, cinnamon, nutmeg, and cloves to the pot. Cook for 1 minute until fragrant.
  5. Add the roasted butternut squash, vegetable broth, and water to the pot. Bring the mixture to a simmer.
  6. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
  7. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. Work in batches if using a standard blender, ensuring the lid is vented to allow steam to escape.
  8. Return the pureed soup to the pot. Stir in the heavy cream (or coconut milk), chopped fresh sage, salt, and pepper. Heat gently until warmed through; do not boil after adding the cream.
  9. Taste and adjust salt and pepper as needed. Serve your homemade butternut soup immediately.

Notes

  • For an extra layer of flavor, roast the squash with a sprinkle of salt and pepper before scooping out the flesh.
  • If you want a richer, more savory soup, substitute 1/2 cup of the vegetable broth with dry white wine and let it cook down before adding the squash.
  • This creamy squash soup freezes well for up to three months. Cool completely before storing in airtight containers.

Nutrition

Find it online: https://eatableempress.com/butternut-squash-soup-creamy-roasted-ginger-sage/