The Best Creamy Butternut Squash Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A velvety, seasonal soup with roasted squash, caramelized onions, and a hint of sage, perfect for chilly evenings. This american-inspired soups (vegetarian) ready in about 60 minutes pairs butternut squash, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 4, 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. 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 cups cubed butternut squash
• 1 medium, finely diced yellow onion
• 3, minced garlic cloves
• 4 cups chicken broth
• 1/2 cup heavy cream
• 2 tbsp chopped fresh sage
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 cups cubed butternut squash with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper on a baking sheet, then roast for 25 minutes until tender and golden at edges.
2. Step 2: Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until onions are translucent and fragrant, stirring occasionally to prevent burning.
3. Step 3: Add the roasted squash to the pot with 4 cups chicken broth, bring to a gentle simmer, and cook for 10 minutes. Stir in 2 tbsp chopped fresh sage and 1/2 cup heavy cream, then blend with an immersion blender until completely smooth. Season with additional salt and pepper to taste.