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Creamy Roasted Butternut Squash Soup with Sage

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This creamy roasted butternut squash soup with sage is the perfect fall recipe. Roasting the squash deepens its natural sweetness, while fresh sage adds an earthy, aromatic depth. It’s simple enough for a weeknight but elegant enough for a holiday table.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 10–12 fresh sage leaves, plus extra for garnish
  • 2 tablespoons butter (or olive oil for dairy-free)

Instructions

  1. Preheat oven to 400°F (200°C). Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  2. Toss the squash cubes with 1 tablespoon olive oil, a pinch of salt, and a few cracks of black pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and edges are browned.
  3. While squash roasts, heat remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 5-6 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
  4. Add roasted squash to the pot with the onions and garlic. Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  5. Remove pot from heat. Using an immersion blender, puree the soup until completely smooth. (Alternatively, let cool slightly and blend in batches in a regular blender, holding a towel over the lid.)
  6. Return pot to low heat. Stir in heavy cream and 6-8 torn fresh sage leaves. Simmer for 5 minutes, stirring occasionally. Taste and adjust salt and pepper as needed.
  7. While soup finishes, heat butter in a small skillet over medium heat. When melted and bubbly, add remaining sage leaves. Fry for 30-60 seconds per side until crispy. Transfer to paper towel to drain.
  8. Ladle soup into bowls. Garnish with a drizzle of brown butter from the pan and crispy sage leaves. Serve hot with crusty bread or a side salad.

Notes

Don’t skip roasting the squash—it’s key for deep flavor. Use fresh sage for best results. Soup tastes even better the next day. For a vegan version, use coconut milk and olive oil. To make peeling easier, microwave the squash for 2-3 minutes first.

Nutrition

Keywords: butternut squash soup, creamy soup, fall recipe, sage, roasted squash, easy soup, vegetarian soup, gluten-free soup

Find it online: https://spoonluma.com/creamy-roasted-butternut-squash-soup-with-sage-easy-fall-recipe/