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Creamy Roasted Butternut Squash Soup with Sage

creamy roasted butternut squash soup - featured image
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A cozy, creamy soup made from roasted butternut squash and fresh sage, perfect for chilly evenings. This easy homemade recipe uses simple ingredients and a roasting method to intensify flavor.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 8–10 fresh sage leaves, washed and roughly chopped
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (preferably extra virgin)
  • 4 cups vegetable broth (about 1 quart)
  • ½ cup heavy cream or coconut milk (120 ml)
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of nutmeg or smoked paprika

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Peel, seed, and cut the butternut squash into roughly 1-inch cubes. Toss the cubes with 1 tablespoon of olive oil, salt, and pepper in a large bowl.
  3. Add chopped onion and half of the sage leaves to the squash. Spread everything out in a single layer on the baking sheet.
  4. Roast in the oven for 30-35 minutes, tossing halfway through until edges are golden brown and caramelized.
  5. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add minced garlic and the other half of the sage leaves. Sauté for 2-3 minutes until fragrant but not browned.
  6. Add the roasted squash and onions to the pot. Pour in the vegetable broth and bring to a simmer. Cook gently for about 10 minutes to meld flavors.
  7. Remove the pot from heat and blend the soup until smooth and creamy using an immersion blender or countertop blender in batches.
  8. Stir in the heavy cream or coconut milk. Warm the soup gently on low heat, avoiding boiling to prevent curdling.
  9. Taste and adjust seasoning with salt, pepper, and optional nutmeg or smoked paprika. Add a squeeze of fresh lemon juice if desired.
  10. Ladle into bowls and garnish with chopped fresh sage leaves or a drizzle of olive oil. Serve hot.

Notes

If soup is too thick, add more broth or water gradually. If too thin, simmer uncovered to reduce. Roasting with skin off ensures smoothness. Use dried sage if fresh is unavailable, adding during cooking. Blend in small batches if using countertop blender to avoid steam pressure. Soup tastes better the next day. Can be frozen up to 3 months.

Nutrition

Keywords: butternut squash soup, roasted squash soup, creamy soup, sage soup, easy soup recipe, cozy soup, dairy-free soup option

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