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Creamy Roasted Butternut Squash Soup with Crispy Sage

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This creamy roasted butternut squash soup with crispy sage is a bowl of pure, cozy triumph. Roasting the squash and onions brings out a natural sweetness, creating a deep, complex flavor that’s perfect for entertaining or a comforting weeknight meal.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed
  • 1 large yellow onion, roughly chopped
  • 4–5 cloves garlic, smashed
  • 3 tablespoons olive oil
  • 4 cups (960 ml) low-sodium vegetable broth
  • 1 large bunch fresh sage
  • 2 tablespoons butter
  • 1/4 cup (60 ml) heavy cream or coconut milk (optional)
  • Salt and black pepper to taste
  • Optional garnishes: red pepper flakes, pumpkin seed oil, toasted pumpkin seeds

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes.
  2. On a large baking sheet, toss the cubed squash, chopped onion, and smashed garlic cloves with olive oil, a generous pinch of salt, and a few grinds of black pepper. Spread in a single layer and roast for 30-35 minutes, shaking halfway through, until tender and caramelized.
  3. While the vegetables roast, bring the vegetable broth to a gentle simmer in a large pot over medium heat.
  4. Add the roasted squash, onions, and garlic to the simmering broth. Tuck in 4-5 whole fresh sage leaves. Simmer for 10 minutes to meld flavors.
  5. Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until smooth and velvety. Alternatively, blend in batches in a standard blender, filling no more than halfway and covering the lid with a towel.
  6. In a small skillet, melt the butter over medium heat. Once foaming, add the remaining sage leaves in a single layer. Fry for 10-15 seconds per side until crisp and translucent. Transfer to a paper towel-lined plate and sprinkle with a pinch of flaky sea salt.
  7. Stir the heavy cream or coconut milk into the blended soup (if using). Taste and adjust seasoning with salt and pepper. Ladle into bowls, top with crispy sage leaves, and serve immediately.

Notes

Don’t skip roasting the squash—it’s essential for deep flavor. Watch the sage carefully as it burns quickly. For a vegan version, use avocado oil instead of butter and full-fat coconut milk instead of heavy cream. The soup can be made a day ahead; flavors improve overnight. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, crispy sage, fall soup, winter soup, vegetarian soup, gluten-free soup

Find it online: https://forkmila.com/creamy-roasted-butternut-squash-soup-with-crispy-sage/