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Cozy Roasted Butternut Squash Soup with Sage

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A velvety, comforting butternut squash soup with deep roasted flavor and crispy sage leaves. Perfect for fall gatherings and cozy nights in.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 3 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • 4 cups vegetable broth or chicken broth
  • ½ cup heavy cream or full-fat coconut milk
  • 2 tablespoons unsalted butter (optional)
  • 1 tablespoon maple syrup or honey
  • 10–12 fresh sage leaves, plus more for garnish
  • 2 tablespoons olive oil for frying the sage

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes.
  2. Toss the cubed squash, chopped onion, and smashed garlic cloves on a baking sheet with 2 tablespoons of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread in a single layer.
  3. Roast for 30-35 minutes, flipping halfway, until the squash is fork-tender and edges are caramelized.
  4. While the vegetables roast, heat 2 tablespoons of olive oil in a small skillet over medium heat. Fry the sage leaves for 15-20 seconds per side until crisp. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt.
  5. Transfer the roasted vegetables to a large soup pot. Add the 4 cups of broth and the maple syrup. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 5 minutes.
  6. Blend the soup until smooth using an immersion blender or a regular blender (in batches, with the lid vented).
  7. Stir in the heavy cream (or coconut milk) and the remaining ½ teaspoon of salt. Taste and adjust seasoning. Add more broth if needed to reach desired consistency.
  8. Serve immediately in warm bowls, topped with a swirl of cream, a drizzle of olive oil, and a few crispy sage leaves.

Notes

Roasting the squash is essential for deep flavor. Fry sage leaves carefully as they burn quickly. Season in layers for best results. Soup can be made up to 2 days ahead and tastes even better the next day. For a vegan version, use coconut milk and vegetable broth.

Nutrition

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

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