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Roasted Butternut Squash Soup with Sage and Garlic

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This year we enjoyed a small, cozy Thanksgiving—just the four of us. It was the first time I prepared a full home-cooked Thanksgiving for my children and my very first time roasting an entire turkey. Last year we skipped cooking because Sweet Pea arrived around the holiday, so this felt extra special. We filled the day with comforting, homemade dishes and relaxed company. I hope your holiday was warm and restful too.

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Roasted Butternut Squash Soup

Course

Appetizer
Cuisine

American
Prep Time 25 minutes
Cook Time 50 minutes
Servings 8
Author whiteblankspace

Ingredients

  • 1
    large butternut squash
  • 2
    medium carrots
    roughly chopped
  • 1
    onion
    quartered
  • 2
    tbsp
    (30 ml) extra virgin olive oil
  • 4
    tbsp
    (60 g) unsalted butter
  • 4
    cups
    (1 L) chicken or vegetable broth
  • 1
    bay leaf
  • salt and pepper
    to taste
  • A dash of apple cider vinegar
    (optional)
  • heavy cream
    (for serving)

Instructions

  1. Preheat the oven to 450°F (230°C).
  2. Trim the ends off the butternut squash. Microwave it for 3–4 minutes to soften slightly, which makes it easier to cut and peel.
  3. Halve the squash and scoop out the seeds. Peel the skin with a vegetable peeler and cut the flesh into 1-inch chunks.
  4. Arrange the squash, carrots, and onion on a parchment-lined baking sheet. Drizzle with olive oil and toss to coat evenly.
  5. Roast for 40–45 minutes, until the vegetables are tender and showing some caramelization.
  6. In a large pot, melt the butter over medium heat. Add the roasted vegetables, broth, and bay leaf. Bring to a boil, then reduce the heat and simmer for 10 minutes to meld flavors.
  7. Discard the bay leaf, then purée the soup with an immersion blender until smooth. Alternatively, blend in batches in a countertop blender.
  8. Season with salt and pepper to taste. Add a splash of apple cider vinegar if you like a touch of brightness.
  9. Serve the soup warm with a swirl of heavy cream for extra richness.

Recipe Notes

If you prefer a thinner soup, stir in additional broth or water a little at a time until you reach your desired consistency. For a thicker, more concentrated flavor, simmer the soup uncovered for a few extra minutes after blending to reduce and intensify the taste.