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Cozy Roasted Butternut Squash Soup with Sage

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This cozy roasted butternut squash soup with sage is a comforting, naturally creamy soup made by roasting squash, onion, and garlic, then blending with vegetable broth and crispy sage. It’s a hug in a bowl, perfect for cold days and meal prep.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups vegetable broth (or chicken broth)
  • 15–20 fresh sage leaves, plus more for garnish
  • 2 tablespoons butter (or olive oil for dairy-free)
  • 1/2 cup coconut milk or heavy cream (optional)
  • 1 tablespoon maple syrup (optional)
  • Fresh sage leaves, fried in butter until crisp (for garnish)
  • Toasted pumpkin seeds (for garnish)
  • A drizzle of olive oil or cream (for garnish)
  • Flaky sea salt (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut the butternut squash in half lengthwise. Scoop out the seeds. Use a vegetable peeler or sharp knife to remove the skin, then cut the flesh into 1-inch cubes.
  3. Toss the cubed squash, chopped onion, and smashed garlic cloves with olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 35-40 minutes, flipping halfway, until tender and caramelized.
  4. While the vegetables roast, melt 2 tablespoons of butter in a small skillet over medium heat. Add 15-20 fresh sage leaves and cook for 1-2 minutes until the butter is browned and the sage is crispy. Remove sage leaves with a slotted spoon and set aside on a paper towel. Reserve the browned butter.
  5. Transfer the roasted vegetables to a large soup pot. Pour in 4 cups of vegetable broth. Add the reserved browned butter and half of the crispy sage leaves. Bring to a simmer over medium heat, then reduce heat to low and cook for 10 minutes, stirring occasionally.
  6. Use an immersion blender to puree the soup directly in the pot until smooth. If using a regular blender, let the soup cool for 5 minutes, then blend in batches, filling only halfway and holding the lid down with a towel.
  7. If the soup is too thick, add more broth or water until it reaches your desired consistency.
  8. Taste and adjust seasoning with salt and pepper. If the squash wasn’t very sweet, stir in 1 tablespoon of maple syrup. For extra richness, stir in 1/2 cup of coconut milk or heavy cream.
  9. Ladle the soup into bowls. Top with remaining crispy sage leaves, toasted pumpkin seeds, a drizzle of olive oil or cream, and a sprinkle of flaky sea salt.

Notes

Don’t skip the roasting step—it adds deep caramelized flavor. Watch the sage carefully as it burns quickly. For easier peeling, microwave the whole squash for 2-3 minutes first. If using a regular blender, blend in batches and never fill more than halfway to avoid hot soup explosions. This soup freezes well for up to 3 months.

Nutrition

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

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