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Creamy Roasted Butternut Squash & Sage Soup: Best Easy Recipe

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This creamy roasted butternut squash and sage soup is a velvety, fragrant recreation of a beloved bistro classic. Roasting the squash until caramelized and using fresh sage creates a deeply flavorful, comforting soup that’s perfect for fall entertaining.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 1/4 cup fresh sage leaves, roughly chopped, plus extra for garnish
  • 4 cups vegetable broth (low-sodium recommended)
  • 1/2 cup full-fat canned coconut milk (or half-and-half)
  • 1 tablespoon maple syrup (optional)
  • For garnish: extra fresh sage leaves, toasted pumpkin seeds, drizzle of coconut milk or cream, crusty bread

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the squash: Using a sharp chef’s knife, cut off the stem and base. Peel with a vegetable peeler, cut in half lengthwise, and scoop out seeds. Cut flesh into 1-inch cubes.
  3. Roast the squash: Toss cubed squash with olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and edges are golden brown and caramelized.
  4. Sauté the aromatics: While squash roasts, heat butter in a large pot or Dutch oven over medium heat. Add diced onion and cook 5-6 minutes until softened. Add minced garlic and chopped sage; cook 1 minute until fragrant.
  5. Combine and simmer: Add roasted squash to the pot with aromatics. Pour in vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer 10 minutes.
  6. Blend until smooth: Remove pot from heat. Use an immersion blender to puree soup directly in the pot until smooth and velvety. (If using a countertop blender, work in batches, filling no more than halfway, and hold lid down with a towel.)
  7. Add creaminess: Stir in coconut milk and maple syrup (if using). Taste and adjust seasoning with additional salt and pepper. Add more broth or water if too thick.
  8. Prepare garnish: In a small skillet, melt 1 tablespoon butter over medium heat. Add a handful of fresh sage leaves and cook 30-60 seconds until crisp. Remove to paper towels. Toast pumpkin seeds in same skillet 1-2 minutes until golden.
  9. Serve immediately: Ladle soup into bowls. Top with crispy sage leaves, toasted pumpkin seeds, and a drizzle of coconut milk or cream. Serve with crusty bread.

Notes

Roasting the squash until deeply caramelized is key for flavor. Fresh sage is non-negotiable for the best aroma. The soup tastes even better the next day as flavors meld. For a dairy-free version, use olive oil instead of butter. For a lower-carb option, replace half the squash with roasted cauliflower.

Nutrition

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

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