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Cozy Roasted Butternut Squash and Sage Soup

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This velvety, deeply savory soup is made by roasting butternut squash until caramelized and blending it with roasted garlic, coconut milk, and crispy sage butter. It’s a simple, whole-food recipe that’s naturally gluten-free and dairy-free, perfect for meal prep and cozy fall dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, roughly chopped
  • 1 whole head of garlic, top sliced off to expose the cloves
  • 3 tablespoons olive oil, divided
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk (from a can)
  • 1/4 cup fresh sage leaves, plus more for garnish
  • 2 tablespoons unsalted butter
  • Salt and black pepper, to taste
  • Pinch of freshly grated nutmeg (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Using a sharp vegetable peeler, remove the skin from the butternut squash. Cut off the stem and base, then slice the squash in half where the narrow neck meets the bulb. Scoop out the seeds and stringy bits from the bulb. Cut the squash into 1-inch cubes.
  3. On the prepared baking sheet, toss the cubed squash and chopped onion with 2 tablespoons of olive oil. Season with a pinch of salt and pepper. Cut the top off the head of garlic to expose the cloves, drizzle with the remaining 1 tablespoon of olive oil, and wrap it in a small piece of foil. Place the foil packet on the baking sheet. Roast for 35–40 minutes, flipping the squash halfway through, until the squash is tender and caramelized on the edges and the garlic is soft and golden.
  4. While the vegetables roast, heat the vegetable broth in a large pot over medium heat. Once warm, turn the heat to low and keep it covered.
  5. In a small skillet, melt the butter over medium heat. Add the fresh sage leaves and cook for 1–2 minutes, until they turn crispy and the butter smells nutty. Be careful not to burn the butter—it should be golden brown, not black. Transfer the crispy sage leaves to a paper towel-lined plate. Set the brown butter aside for drizzling later.
  6. When the squash and onion are done roasting, let them cool for 5 minutes. Squeeze the roasted garlic cloves out of their skins into the pot. Add the roasted squash and onion. Pour in the warm broth. Use an immersion blender to puree until completely smooth. If using a regular blender, work in batches and vent the lid slightly to let steam escape.
  7. Stir in the coconut milk and a pinch of nutmeg. Season with salt and pepper to taste. If the soup is too thick, add more broth or water until it reaches your desired consistency.
  8. Ladle the soup into bowls. Drizzle with the reserved brown butter and top with a few crispy sage leaves. Finish with a crack of black pepper.

Notes

For the best flavor, don’t overcrowd the baking sheet—use two sheets if needed. Roasting the garlic whole is key for a sweet, mellow taste. Toast the sage in butter for a nutty richness, but watch it closely to avoid burning. Blend the soup while it’s warm for the smoothest texture. Season at the end, as salt levels vary with broth. For an ultra-smooth texture, strain through a fine-mesh strainer. The soup thickens as it cools; add more broth when reheating if needed.

Nutrition

Keywords: butternut squash soup, roasted squash soup, sage soup, fall soup, gluten-free soup, dairy-free soup, vegan option, meal prep soup

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