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Creamy Roasted Butternut Squash Soup Recipe with Crispy Sage

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A cozy and silky butternut squash soup roasted to bring out natural sweetness, topped with crispy sage for a flavorful crunch. Perfect for fall and easy to prepare.

Ingredients

Scale
  • 1 large butternut squash (about 2 to 3 pounds), peeled and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 large garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream (optional; can substitute with coconut milk for dairy-free)
  • 12 to 15 fresh sage leaves
  • Salt and black pepper to taste
  • Pinch of ground nutmeg (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel and cube the butternut squash into 1-inch pieces. Toss the cubes with 1 tablespoon olive oil, salt, and pepper. Spread them out in a single layer on the baking sheet.
  3. Roast the squash for 25 minutes. At the 15-minute mark, add the fresh sage leaves to the baking sheet, tossing them gently with a bit of olive oil to crisp up. Remove both when the squash is tender and golden brown, and the sage is crispy.
  4. While the squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
  5. Transfer the roasted squash (reserve crispy sage for garnish) to the pot. Pour in 4 cups of vegetable broth. Bring to a simmer and cook for 10 minutes to marry the flavors.
  6. Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Puree until smooth and creamy. Return to the pot if using a blender.
  7. Stir in 1/2 cup heavy cream or coconut milk. Add a pinch of ground nutmeg, salt, and pepper to taste. Heat gently but do not boil after adding cream to avoid curdling.
  8. Ladle soup into bowls and top with the crispy sage leaves.

Notes

Roasting the squash caramelizes its natural sugars for deeper flavor. Crisp the sage separately to avoid bitterness. Use an immersion blender for ease and safety when blending hot soup. Adjust seasoning after blending as cream mellows flavors. For thicker soup, reduce broth or add a peeled potato to roast with the squash. A squeeze of fresh lemon juice brightens the soup if it tastes flat.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, fall recipe, crispy sage, easy soup, vegetarian soup, gluten-free soup, dairy-free option

Find it online: https://blingbite.com/creamy-roasted-butternut-squash-soup-recipe-with-crispy-sage-easy-and-perfect-for-fall/