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Easy Cozy Roasted Butternut Squash Soup with Sage

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This roasted butternut squash soup with sage is creamy, savory, and deeply comforting. Roasting the squash and sage together creates layers of caramelized flavor that make this soup taste like a warm hug.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 medium yellow onion, quartered with root end attached
  • 4 cloves garlic, skins on
  • 1 large bunch fresh sage (about 15–20 leaves), roughly chopped (reserve a few whole leaves for garnish)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • ½ cup heavy cream or full-fat coconut milk
  • 1 tablespoon maple syrup (optional, adjust to taste)
  • For garnish: ¼ cup pumpkin seeds or pepitas, toasted
  • For garnish: fresh sage leaves, fried in butter or oil until crisp
  • For garnish: additional cream or coconut milk for drizzling
  • For serving: croutons or crusty bread

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the butternut squash: cut off both ends, stand upright, and slice off the skin. Cut the squash in half where the neck meets the bulb, scoop out seeds from the bulb, and cube into 1-inch pieces.
  3. Quarter the onion through the root end so layers stay attached. Leave garlic cloves whole in their skins. Roughly chop the sage, reserving a few whole leaves for garnish.
  4. On the prepared baking sheet, toss the cubed squash, onion quarters, whole garlic cloves, and chopped sage with olive oil, salt, and pepper. Spread in a single layer. Roast for 35-40 minutes, flipping halfway, until vegetables are tender and caramelized with golden-brown edges.
  5. Let the roasted vegetables cool on the pan for about 5 minutes. Squeeze the roasted garlic cloves out of their skins.
  6. Transfer the roasted vegetables (including crispy sage and squeezed garlic) to a large pot or Dutch oven. Add about 3 cups of broth. Use an immersion blender to puree until completely smooth. (If using a regular blender, work in batches, filling no more than halfway, and hold lid down with a towel.)
  7. Add the remaining cup of broth and stir. The soup should be thick but pourable. If too thick, add more broth or water; if too thin, simmer uncovered for 5-10 minutes.
  8. Stir in the heavy cream or coconut milk. Taste and adjust seasoning, adding maple syrup if needed. Simmer gently over low heat for 5 minutes (do not boil).
  9. While soup simmers, heat a small skillet over medium heat. Add a teaspoon of butter or oil. Fry reserved sage leaves for about 30 seconds per side until crisp; drain on paper towels. In the same pan, toast pumpkin seeds until they pop and smell nutty, about 2 minutes; season with salt.
  10. Ladle soup into bowls. Top with a swirl of cream, crispy sage leaves, toasted pumpkin seeds, and fresh black pepper. Serve with crusty bread or croutons.

Notes

Roasting the squash and sage together is essential for deep flavor. For a vegan version, use full-fat coconut milk and vegetable broth. The soup improves overnight; store in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.

Nutrition

Keywords: roasted butternut squash soup, sage, fall soup, creamy soup, vegetarian, gluten-free, comfort food

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