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Cozy Butternut Squash and Sage Soup: Easy Homemade Recipe

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This velvety butternut squash soup with crispy bacon and fried sage is the ultimate comfort food. Roasted squash, earthy sage, and a hint of smoked paprika create a deeply flavorful bowl that’s perfect for chilly nights.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage leaves, chopped (plus more for garnish)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground nutmeg
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 6 slices thick-cut bacon
  • Extra fresh sage leaves for frying (optional)
  • Toasted pumpkin seeds for crunch (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and fork-tender.
  2. While squash roasts, cook bacon in a large skillet over medium heat until crispy, about 6-8 minutes, flipping once. Transfer to paper towels to drain. Crumble when cool. Reserve 2 tablespoons bacon fat.
  3. In a large soup pot, heat remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook 4-5 minutes until translucent. Add minced garlic and chopped sage, stirring constantly for 30 seconds until fragrant.
  4. Add roasted squash, smoked paprika, and nutmeg to the pot. Stir for 1 minute to toast spices. Pour in vegetable broth, scraping up browned bits. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Remove pot from heat. Blend soup until smooth using an immersion blender (or in batches in a regular blender). Stir in heavy cream. Season with salt and pepper to taste.
  6. Optional: Heat reserved bacon fat in a small skillet over medium heat. Fry whole sage leaves for about 10 seconds per side until crispy. Drain on paper towels.
  7. Ladle soup into bowls. Top with crumbled bacon, fried sage leaves, and toasted pumpkin seeds if desired. Serve immediately.

Notes

Don’t skip roasting the squash—it caramelizes the natural sugars for deeper flavor. Season in layers with salt at each stage. If using a regular blender, let soup cool slightly and never fill more than halfway. Soup tastes even better the next day. Store bacon and sage separately to keep them crispy.

Nutrition

Keywords: butternut squash soup, sage soup, creamy soup, fall soup, comfort food, bacon, easy soup recipe

Find it online: https://platebelle.com/cozy-butternut-squash-and-sage-soup-easy-homemade-recipe/