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Roasted Butternut Squash Soup

Butternut squash soup in a blue pottery bowl with a slice of rustic bread being dipped into it.
This butternut squash soup, made easy by blending roasted winter squash with sage and drizzled with heavy cream or crème fraîche, is quick, easy, and healthy. Not to mention delicious. Consider yourself warned.
Maria Helm Sinskey

Prep 15 mins
Cook 2 hrs
Total 3 hrs
8 servings
277 kcal


  • 4 pounds butternut squash
  • 1 medium yellow onion coarsely chopped
  • 1 tablespoon unsalted butter or olive oil
  • 1 tablespoon honey
  • 6 sage leaves
  • Salt and freshly ground black pepper
  • 4 cups homemade chicken stock or canned chicken broth or vegetable stock
  • 1 cup heavy cream or crème fraîche
  • Pumpkin seeds, raw or toasted (optional)


  • Preheat the oven to 400°F (200°C).
  • Prick the squash with a fork and place it whole on a baking sheet. Roast until the squash has softened, about 45 minutes.
  • Set the squash aside until cool enough to handle, then cut it in half and scoop out the seeds. Turn each squash half over onto a cutting board and run a vegetable peeler over the curved sides to remove the peel. Cut the squash into 2-inch chunks.
  • Melt the butter in a large saucepan over medium heat. When the butter starts to brown, add the onion and sauté until it is translucent and begins to brown, 4 to 5 minutes.
  • Add the honey to the onions and cook until it bubbles. Add the squash chunks and sage and season with salt and pepper.
  • Add the chicken stock and enough water to cover the squash by an inch. Bring the soup to a boil. Lower the heat and simmer the soup until the onions and squash are very tender, 45 minutes to 1 hour. Add more liquid if necessary to keep the squash submerged. Remove the pan from the heat and cool for 15 minutes.
  • Purée the butternut squash soup using an immersion blender or pouring it into your old-fashioned blender and processing until smooth. (If using an old-fashioned blender, don't fill it more than 2/3 full.) Strain through a coarse strainer if you want a smoother soup or if you prefer a more rustic soup return the purée to the pan without straining.
  • Season the soup with salt and pepper to taste. Bring the finished soup back to a boil. Ladle it into bowls and serve with a small drizzle of heavy cream or dribble of crème fraîche, about 1 tablespoon per bowl and, if desired, some pumpkin seeds and freshly cracked black pepper.