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Creamy Roasted Butternut Squash Soup with Sage (Easy, 30-Minute Recipe)

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This creamy roasted butternut squash soup with sage is warm, comforting, and deeply flavorful. Roasting the squash concentrates its sweetness and adds a nutty depth, while crispy fried sage leaves in brown butter elevate every bowl.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed or roughly chopped
  • 2 tablespoons olive oil
  • 4 cups low-sodium vegetable broth
  • 3 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • Salt and black pepper to taste
  • Optional: ¼ cup heavy cream or full-fat coconut milk

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and fork-tender.
  3. While squash roasts, heat remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add diced onion and a pinch of salt; cook 5-6 minutes until translucent. Add garlic and cook 1 minute more.
  4. Add roasted squash and vegetable broth to the pot. Bring to a gentle boil, then reduce heat and simmer 10 minutes. Stir in cream or coconut milk if using.
  5. Remove from heat. Blend soup with an immersion blender until smooth, or let cool slightly and blend in batches in a countertop blender.
  6. In a small skillet over medium heat, melt butter. Swirl occasionally until it foams, then subsides and brown specks appear (about 3-4 minutes). Add sage leaves; cook 30 seconds until crispy. Remove sage to paper towel; pour brown butter into a small bowl.
  7. Ladle soup into bowls. Drizzle with brown butter and top with crispy sage leaves. Serve immediately.

Notes

Don’t skip roasting the squash—it concentrates flavor and creates a velvety texture without cream. Watch the brown butter closely; it can burn in seconds. Season in layers for best flavor. For silkiest texture, strain through a fine-mesh sieve. Soup can be made ahead; flavors deepen overnight.

Nutrition

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

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