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Creamy Roasted Butternut Sage Soup: Best Easy Fall Recipe

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This creamy roasted butternut sage soup is a happy accident turned into a fall favorite. Roasted butternut squash and fresh sage are blended into a silky, savory soup that’s perfect for cozy dinners or holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 8 to 10 fresh sage leaves, plus more for garnish
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cups vegetable or chicken broth
  • ½ cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon butter (optional, for finishing)
  • Extra crispy sage leaves (for garnish, optional)
  • A swirl of cream or coconut milk (for garnish, optional)
  • Toasted pumpkin seeds or pepitas (for garnish, optional)
  • A drizzle of brown butter or balsamic glaze (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly spray with cooking oil.
  2. Prepare the butternut squash: peel, cut off ends, slice in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. On the prepared baking sheet, toss the cubed squash, chopped onion, smashed garlic cloves, and fresh sage leaves with olive oil, salt, and pepper. Spread in a single, even layer.
  4. Roast for 25 to 30 minutes, stirring halfway through, until the squash is tender and lightly caramelized. The sage leaves should be crispy.
  5. Transfer the roasted vegetables (including the crispy sage) to a large pot or Dutch oven. Add the 3 cups of broth. Bring to a gentle simmer over medium heat and cook for about 5 minutes.
  6. 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 remove the center cap from the lid to let steam escape.
  7. Stir in the heavy cream (or coconut milk) and optional butter. Taste and adjust seasoning with salt and pepper. If too thick, add more broth or water to reach desired consistency.
  8. Ladle into bowls. Garnish with a swirl of cream, crispy sage leaves, toasted pumpkin seeds, or a drizzle of brown butter or balsamic glaze if desired. Serve hot.

Notes

For best flavor, roast the squash instead of boiling. Cut squash into uniform cubes for even roasting. Don’t crowd the pan—use two sheets if needed. Blend crispy sage leaves into the soup for maximum flavor. If freezing, leave out the cream and add it after thawing and reheating. The soup tastes even better the next day.

Nutrition

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

Find it online: https://dahliadishes.com/creamy-roasted-butternut-sage-soup-best-easy-fall-recipe/