Blended Roasted Butternut Squash and Sage Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A velvety pureed soup of roasted butternut squash infused with fresh sage and a touch of cream for a smooth, cozy bowl. This american-inspired soups (vegetarian, gluten free) ready in about 60 minutes blends butternut squash, olive oil, yellow onion into a quick blender drink — a fast breakfast, a pre-workout pour, or an afternoon energy boost, with nothing to wash up but the pitcher. Each serving lands at about 210 calories and feeds 4, so it works as a grab-and-go breakfast, a post-gym refuel, or a snack that holds you to the next meal. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 American cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 2 lbs peeled and cubed butternut squash with 2 tbsp olive oil and spread on a baking sheet. Roast for 30 minutes until tender and caramelized at edges.
  2. Step 2: While squash roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and 8 chopped fresh sage leaves, cooking for 1 minute until fragrant.
  3. Step 3: Add the roasted squash to the pot along with 4 cups vegetable broth. Bring to a simmer and cook for 10 minutes to meld flavors.
  4. Step 4: Using an immersion blender, puree the soup until smooth and creamy. Stir in 1/2 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp freshly grated nutmeg. Heat gently for 3 more minutes, do not boil.
  5. Step 5: Serve hot, garnished with additional sage leaves if desired.

Frequently asked questions

How long does Blended Roasted Butternut Squash and Sage Soup take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Almost all of that is prep — once everything is in the blender it is under a minute to smooth. Portion the fruit into freezer bags ahead so mornings are just dump-and-blend.

How do I store leftover Blended Roasted Butternut Squash and Sage Soup?

Smoothies are best within a few minutes of blending, but they keep in a sealed jar in the fridge for up to 24 hours — fill it to the top so there is no air gap and shake before drinking, since separation is normal. For longer storage, freeze in an ice-cube tray and re-blend with a splash of liquid. Never reheat.

Can I substitute ingredients in Blended Roasted Butternut Squash and Sage Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Blended Roasted Butternut Squash and Sage Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Blended Roasted Butternut Squash and Sage Soup vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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