Roasted Butternut Squash Soup
Smooth roasted squash soup with onion, garlic, vegetable broth and sage; optional toasted pepitas.
Equipment
- Rimmed baking sheets
- Large soup pot
- Immersion blender or hot-liquid-compatible countertop blender
Ingredients
Soup
- 2.5 lb butternut squash peeled, seeded weight; cut into 1-inch cubes
- 3 tablespoons olive oil divided
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 4 cups low-sodium vegetable broth plus extra to thin if needed
- 0.5 teaspoon dried rubbed sage
- 0.5 teaspoon fine salt divided; adjust after tasting
- 0.25 teaspoon black pepper plus more to taste
- 1 teaspoon apple cider vinegar adjust after tasting
- 2 tablespoons toasted pepitas optional garnish
Instructions
Method
- Heat oven to 400°F. Toss squash with 2 tablespoons oil and ¼ teaspoon salt. Spread in one layer on one or two rimmed baking sheets. Roast 35–45 minutes, turning once, until fork-tender and golden at some edges.
- Meanwhile, heat remaining oil in a soup pot over medium heat. Cook onion 8–10 minutes until soft; stir in garlic, sage and pepper for 1 minute. Remove pot from heat if waiting for squash.
- Add roasted squash and broth. Bring to a gentle simmer and cook about 5 minutes.
- Remove from heat and blend with an immersion blender, keeping its blade submerged. For a countertop blender, follow the appliance hot-liquid directions: cool slightly, use small batches and vent as instructed. Return to pot.
- Stir in vinegar. Taste before adding remaining salt; adjust broth, pepper and vinegar gradually. Gently warm if needed. Serve with optional pepitas.
Notes
Optional garnish: toasted pepitas. Refrigerate promptly in shallow containers within 2 hours (1 hour above 90°F); use within 3–4 days and reheat to 165°F. Prep, cook, total time and servings are estimates; timing and yield vary.