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Creamy Roasted Butternut Squash Soup with Crispy Sage

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A velvety, comforting soup made with roasted butternut squash, caramelized onion, and garlic, finished with a touch of cream and topped with crispy sage leaves. This recipe captures the warmth of fall and winter in every spoonful.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, quartered through the root end
  • 4–5 garlic cloves, left whole with skins on
  • 3 tablespoons olive oil, divided
  • 4 cups low-sodium vegetable broth
  • 20–25 fresh sage leaves
  • 1/2 cup coconut milk or heavy cream
  • Salt and black pepper to taste
  • Optional garnishes: toasted pumpkin seeds, brown butter drizzle, yogurt swirl

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the butternut squash: cut off both ends, peel, halve lengthwise, scoop out seeds, and cut into 1-inch cubes (about 5-6 cups).
  3. On the prepared baking sheet, combine cubed squash, quartered onion, and whole garlic cloves. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon salt and black pepper. Toss to coat and spread in a single layer. Roast for 25-30 minutes, flipping halfway, until squash is tender and golden brown.
  4. While vegetables roast, heat 1 tablespoon olive oil in a small skillet over medium heat. Fry sage leaves in a single layer for 15-20 seconds per side until bright green and crisp. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt. Set aside.
  5. Transfer roasted vegetables to a large pot. Squeeze roasted garlic cloves out of their skins into the pot. Add 3 cups vegetable broth. Use an immersion blender to puree until smooth (or blend in batches in a regular blender, holding lid with a towel).
  6. Place pot over medium heat. Stir in remaining 1 cup broth and coconut milk or heavy cream. Bring to a gentle simmer, then reduce heat to low. Taste and adjust seasoning with additional salt and pepper. If too thick, add more broth or water; if too thin, simmer uncovered to reduce.
  7. Chop 4-5 fresh sage leaves and stir into the soup just before serving.
  8. Ladle soup into bowls. Top with crispy sage leaves, a drizzle of olive oil or cream, and a sprinkle of black pepper. Serve hot.

Notes

For best flavor, don’t skip roasting the vegetables. Cut squash into even 1-inch cubes for uniform roasting. Watch sage carefully as it burns quickly. Season in layers for depth. Soup tastes even better the next day. Can be made vegan by using coconut milk and vegetable broth. Freezes well for up to 3 months.

Nutrition

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

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