Roasted Butternut Squash Soup

This is my favorite fall and winter soup — simple, cozy, and full of flavor. It’s smooth, herby, and slightly sweet from the squash, making it comforting but still light and nourishing. It’s also naturally healthy and packed with good-for-you ingredients, so you can feel great about going back for another bowl. I make this when it’s cold out, when I want an easy dinner, or when I’m craving something warm, simple, and homemade.

This was actually the first recipe I ever handwritten a couple of years ago in my recipe book, which makes it even more special to me.

Ingredients

• 3 tablespoons extra-virgin olive oil

• 1 large yellow onion, diced

• 3 pounds cubed butternut squash

• 3 garlic cloves, minced

• 1 tsp fresh sage, chopped

• 1 tsp fresh rosemary, chopped

• 4 cups vegetable broth

• Salt & pepper, to taste

Instructions

1. Sauté the base

   Heat the olive oil in a large pot over medium heat. Add the diced onions and cook until soft and slightly golden, about 5–7 minutes. Stir in the garlic, sage, and rosemary and let everything cook for about 30 seconds until fragrant.

2. Add the squash

   Add the cubed butternut squash to the same pot and season with salt and pepper. Stir everything together so the squash gets coated in the oil and herbs.

3. Simmer

   Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for about 25–30 minutes, until the squash is completely tender.

4. Blend

   Let cool slightly and blend the soup until smooth using an immersion blender or carefully in batches using a regular blender.

5. Taste & adjust

   Taste and adjust with additional salt and pepper as needed. If you prefer a thinner consistency, add a little more broth. I keep this soup cream-free, but I’ll occasionally add a small swirl of heavy cream on top because it’s cute for garnish!

6. Enjoy!!!