The Best One-Pot Butternut Squash Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A velvety, fall-inspired soup with roasted squash and sage, finished with a hint of maple for the ultimate comfort bowl. This American-inspired soup recipe (vegan), ready in about 50 minutes, pairs Butternut squash, Yellow onion, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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. 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: 35 min Serves 6 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and dice 2 lbs butternut squash into 1/2-inch cubes. Toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 cup chopped fresh sage on a baking sheet.
  2. Step 2: Roast at 400°F (200°C) for 25-30 minutes until golden and tender, stirring once halfway through.
  3. Step 3: Sauté 1/2 cup diced yellow onion and 3 minced garlic cloves in a large pot over medium heat for 5 minutes until translucent and fragrant.
  4. Step 4: Add roasted squash, 4 cups vegetable broth, and 2 tbsp maple syrup. Bring to a simmer and cook for 10 minutes to meld flavors.
  5. Step 5: Use an immersion blender to puree soup until completely smooth. Stir in 1/2 cup heavy cream and simmer for 3 more minutes until heated through, avoiding boiling to prevent curdling.

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