Creamed Roasted Butternut Squash and Sage Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Smooth and velvety soup made from oven-roasted butternut squash with aromatic fresh sage and a touch of cream for richness. This american-inspired vegetarian (vegetarian) ready in about 65 minutes pairs butternut squash, peeled and cubed, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 3 lbs butternut squash, peeled and cubed
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 2 tbsp fresh sage leaves, chopped
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/8 tsp ground nutmeg

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 lbs peeled and cubed butternut squash with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 30-35 minutes until tender and caramelized, flipping halfway through.
2. Step 2: Meanwhile, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large chopped yellow onion and sauté for 6-8 minutes until soft and translucent.
3. Step 3: Add 3 minced garlic cloves and 2 tbsp chopped fresh sage leaves to the pot, cooking for 1 minute until fragrant.
4. Step 4: Transfer the roasted squash to the pot along with 4 cups vegetable broth and the remaining 1/2 tsp salt and 1/2 tsp black pepper. Bring to a simmer and cook for 10 minutes.
5. Step 5: Using an immersion blender, puree the soup until smooth and creamy. Stir in 1/2 cup heavy cream and 1/8 tsp ground nutmeg. Heat gently for 2 minutes without boiling. Adjust seasoning to taste and serve warm.