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Cozy Creamy Butternut Squash Soup with Sage: Easy Fall Recipe

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This creamy butternut squash soup is roasted to caramelized perfection, blended with coconut milk for a velvety texture, and finished with crispy fried sage. It’s a comforting fall recipe that will change your mind about squash soup.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped (plus extra leaves for garnish)
  • 4 cups vegetable broth (low-sodium)
  • 1/2 cup canned coconut milk (full fat)
  • 1 tablespoon maple syrup (optional)
  • Salt and pepper to taste
  • Fried sage leaves (for garnish)
  • Drizzle of coconut milk or heavy cream (for garnish)
  • Toasted pumpkin seeds (for garnish)

Instructions

  1. Preheat oven to 400°F. Peel the butternut squash, cut off the stem and tip, slice in half where the neck meets the bulb, then cut each piece in half lengthwise. Scoop out seeds and cut into 1-inch cubes.
  2. Toss cubed squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until golden brown and fork-tender.
  3. While squash roasts, melt 1 tablespoon butter in a large pot over medium heat. Add diced onion and cook 5-7 minutes until translucent and lightly browned. Add minced garlic and chopped sage, cook 1 minute until fragrant.
  4. Add roasted squash and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer 10 minutes.
  5. Remove pot from heat. Using an immersion blender, blend until smooth (about 60 seconds). If using a regular blender, let soup cool 5 minutes, then blend in batches, filling no more than halfway.
  6. Stir in 1/2 cup coconut milk and 1 tablespoon maple syrup (if using). Taste and adjust seasoning with additional salt and pepper as needed.
  7. For garnish: Heat a small skillet over medium heat with a teaspoon of butter or oil. Fry sage leaves for about 30 seconds per side until crispy. Drain on paper towel and sprinkle with salt.
  8. Ladle soup into bowls. Drizzle with extra coconut milk, top with fried sage leaves and toasted pumpkin seeds. Serve hot.

Notes

Roast the squash until it is actually brown for deeper flavor. Do not skip sautéing the onion. Season in layers for best results. Blend while hot for smoothest texture. Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://sparklespoon.com/cozy-creamy-butternut-squash-soup-with-sage-easy-fall-recipe/