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Roasted Butternut Squash Soup


1 (2-3 Pound) butternut squash, halved lengthwise and seeded
2 tablespoons butter
1 medium onion, chopped
About 4 cups vegetable broth, additional water if needed
6 fresh sage leaves, minced
Salt and freshly ground black pepper


  1. Heat the oven to 425°F and arrange a rack in the middle.
  2. Line a baking sheet with aluminum foil.
  3. Place the squash pieces cut-side up on the baking sheet.
  4. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves.
  5. Season generously with salt and pepper.
  6. Roast until knife tender, about 50 minutes to 1 hour.
  7. When the squash is cool enough to handle use a large spoon to scoop the flesh into a bowl, set aside.
  8. In large pot melt butter.
  9. Add onion and sage and cook until translucent, about 8 minutes.
  10. Add squash and enough broth to cover everything.
  11. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes.
  12. Use an immersion blender until soup is smooth.
  13. Taste and season with salt and pepper as needed.