Slow-Cooked Butternut Squash Soup with Sage

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A deeply comforting soup where roasted squash and sage create a naturally sweet, unpretentious base without heavy cream. This American soup recipe, ready in about 60 minutes, pairs butternut squash, yellow onion, and carrot for a weeknight-friendly dinner. Each serving lands at about 280 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 "Build a week of meals around this recipe" 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.

Ingredients

• 2 lbs butternut squash
• 1 medium yellow onion
• 2 medium carrot
• 4 cups vegetable broth
• 1/4 cup chopped fresh sage
• 2 tbsp olive oil
• 3/4 tsp sea salt

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Instructions

1. Step 1: Preheat oven to 400°F; peel and cube 2 lbs butternut squash into 1-inch pieces, then toss with 2 tbsp olive oil and 1/2 tsp sea salt on a baking sheet.
2. Step 2: Quarter 1 medium yellow onion and 2 medium carrots, then add to baking sheet with squash; roast for 25 minutes until edges are caramelized and tender.
3. Step 3: Transfer roasted vegetables to a large pot, add 4 cups vegetable broth, and simmer uncovered for 15 minutes on medium heat.
4. Step 4: Remove from heat, stir in 1/4 cup chopped fresh sage, and use an immersion blender to puree until smooth. Season with additional sea salt to taste if needed.