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Budget-Friendly Creamy Roasted Butternut Squash Soup

budget-friendly creamy roasted butternut squash soup - featured image
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This budget-friendly creamy roasted butternut squash soup with sage is the perfect cozy meal for chilly days. Roasting the squash brings out its natural sweetness, while a potato adds velvety texture without any cream.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds or 1.4 kg)
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil, divided
  • 10–12 fresh sage leaves, plus more for garnish
  • 4 cups low-sodium vegetable broth (32 oz or 950 ml)
  • 1 medium Yukon Gold potato (about 6 oz or 170 g), peeled and cubed
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • Optional: 1 tablespoon unsalted butter or a splash of apple cider vinegar
  • For serving: crusty bread, pumpkin seeds, a drizzle of olive oil, or a swirl of plain yogurt

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prep the squash: Cut off both ends, slice in half crosswise, stand each piece upright and peel off the skin. Cut each piece in half lengthwise, scoop out seeds, and cut flesh into 1-inch cubes.
  3. Roast the squash: Spread cubed squash on a baking sheet, drizzle with 1 tablespoon olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25-30 minutes until tender and edges are browned, flipping halfway if desired.
  4. While squash roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook 5-6 minutes until soft and translucent.
  5. Add smashed garlic and fresh sage leaves; cook 1 minute until fragrant and sage wilts.
  6. Add vegetable broth and cubed potato. Bring to a boil, then reduce heat to a simmer. Cover and cook 10-12 minutes until potato is fork-tender.
  7. Add roasted squash to the pot with broth and potato mixture. Stir, then turn off heat and let cool slightly.
  8. Blend until smooth using an immersion blender directly in the pot, or in batches in a countertop blender (fill no more than halfway, hold lid with a towel).
  9. Return blended soup to pot (if using countertop blender) and warm over low heat. Stir in salt and pepper. Adjust seasoning with more salt, a splash of apple cider vinegar, or a pat of butter as desired.
  10. Serve hot, garnished with crispy sage leaves, a drizzle of olive oil, pumpkin seeds, or a swirl of yogurt. Serve with crusty bread.

Notes

Don’t skip roasting the squash—it’s essential for depth of flavor. The potato is key for creaminess; if avoiding potatoes, use a can of drained and rinsed cannellini beans. Season in layers for best flavor. Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently; thin with broth if needed.

Nutrition

Keywords: butternut squash soup, creamy soup, budget-friendly, fall soup, vegetarian, gluten-free, dairy-free, vegan option

Find it online: https://lucastable.com/budget-friendly-creamy-roasted-butternut-squash-soup/