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Best Roasted Butternut Squash Soup with Sage (Easy 30-Min Recipe)

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This velvety, rich roasted butternut squash soup with sage is deceptively easy to make in about 30 minutes. It’s the perfect comfort food for fall gatherings, with a deep caramelized flavor from roasting the squash.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon fresh sage leaves, chopped (about 8–10 leaves)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • For the garnish (optional): extra fresh sage leaves, 1 tablespoon butter or olive oil, drizzle of heavy cream or coconut milk, croutons or roasted pumpkin seeds

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Spread the cubed squash on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with a pinch of salt and pepper, and toss to coat. Roast for 20-25 minutes, flipping halfway, until tender and golden brown.
  4. While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent.
  5. Stir in the minced garlic and chopped fresh sage. Cook for another minute until fragrant.
  6. Add the roasted squash and vegetable broth to the pot. Stir, scraping up any browned bits. Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
  7. Remove from heat. Using an immersion blender, blend the soup until completely smooth. (If using a regular blender, work in batches, filling no more than halfway, and hold the lid down with a towel.)
  8. Stir in the heavy cream (or coconut milk), pinch of nutmeg, and adjust salt and pepper to taste. If too thick, add more broth or water.
  9. For the crispy sage garnish: In a small skillet, melt 1 tablespoon butter over medium heat. Add a handful of fresh sage leaves and fry for 30-60 seconds until crisp. Drain on a paper towel and sprinkle with a tiny pinch of salt.
  10. Ladle the soup into bowls, drizzle with extra cream, and top with crispy sage leaves and croutons or pumpkin seeds. Serve hot.

Notes

Don’t skip roasting the squash—it brings out deep caramelized flavor. For a vegan version, use coconut milk and olive oil. The soup tastes even better the next day. If the soup tastes flat, add a squeeze of lemon juice or a splash of apple cider vinegar.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, sage soup, easy soup recipe, fall soup, 30-minute soup, creamy soup, vegetarian soup

Find it online: https://morselora.com/best-roasted-butternut-squash-soup-with-sage-easy-30-min-recipe/