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The Best Creamy Roasted Butternut Squash Soup with Sage

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This creamy roasted butternut squash soup with sage is the ultimate fall comfort food. Roasting the squash brings out its natural sweetness, creating a silky, luxurious texture that’s perfect for dinner parties or cozy nights in.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 large yellow onion (about 2 cups chopped)
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 15–20 fresh sage leaves
  • 4 cups vegetable broth
  • ½ cup heavy cream
  • Extra fresh sage leaves for frying (garnish)
  • Toasted pumpkin seeds (garnish)
  • A drizzle of cream or coconut milk (garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet.
  2. Roast the squash for 40-45 minutes until easily pierced with a fork. Let cool for 10 minutes, then scoop out the flesh (about 4 cups).
  3. While the squash roasts, melt the butter in a large pot over medium heat. Add the chopped onion and cook for 6-8 minutes until soft and translucent.
  4. Add the minced garlic and about 10 fresh sage leaves. Cook for 1 minute until fragrant, being careful not to burn the garlic.
  5. Add the vegetable broth and roasted squash. Stir, scraping up any browned bits. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes.
  6. Blend the soup until smooth using an immersion blender or a regular blender (in batches, being careful with hot liquid).
  7. Stir in the heavy cream and warm through over low heat. Adjust seasoning with salt and pepper to taste.
  8. For the garnish: Heat 2 tablespoons olive oil in a small skillet over medium heat. Fry the remaining sage leaves for about 30 seconds per side until crispy. Drain on paper towels.
  9. Serve the soup hot, garnished with crispy sage leaves, toasted pumpkin seeds, and a drizzle of cream.

Notes

For a vegan version, use olive oil instead of butter and full-fat coconut milk instead of heavy cream. The soup can be made ahead and actually tastes better the next day. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

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