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Cozy Creamy Butternut Squash Soup with Toasted Sage

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A deeply comforting, creamy butternut squash soup with roasted squash, coconut milk, and crispy toasted sage. Perfect for chilly fall evenings, this one-pot (almost) recipe is simple, nourishing, and full of layered flavor.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, smashed
  • 3 tablespoons olive oil, divided
  • 4 cups low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 1 large bunch fresh sage
  • 2 tablespoons butter or vegan butter
  • Salt and black pepper to taste
  • Optional garnishes: flaky sea salt, red pepper flakes, toasted pumpkin seeds

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Prepare the squash: cut off both ends, cut in half crosswise, peel, halve lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Place cubed squash and smashed garlic on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Spread in a single layer.
  4. Roast for 25-30 minutes, flipping halfway, until tender and caramelized at the edges.
  5. While squash roasts, heat remaining 1 tablespoon olive oil in a large Dutch oven over medium heat. Add diced onion and a pinch of salt. Cook 6-8 minutes until soft and translucent.
  6. Add roasted squash and garlic to the pot with the onions. Pour in vegetable broth. Bring to a gentle boil, then reduce heat and simmer 10-15 minutes.
  7. Remove from heat. Blend with an immersion blender until smooth, or transfer to a regular blender in batches (remove center cap, cover with towel, blend on low then high).
  8. Stir in coconut milk. Adjust salt and pepper to taste. Add more broth or water if needed for desired consistency.
  9. In a small skillet, melt butter over medium heat. Add sage leaves in a single layer and cook 1-2 minutes per side until crispy. Transfer to paper towels. Reserve browned butter.
  10. Stir a few toasted sage leaves and a drizzle of browned butter into the soup. Ladle into bowls, top with remaining sage leaves, browned butter, and flaky sea salt. Serve immediately.

Notes

Roasting the squash is non-negotiable for deep flavor. Cut squash evenly for even roasting. Don’t overcrowd the pan. Be careful when blending hot soup. Toast sage at the last minute to avoid burning. Season in layers. Soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, fall soup, roasted squash, sage, coconut milk, vegetarian, gluten-free, dairy-free option

Find it online: https://cookdella.com/cozy-creamy-butternut-squash-soup-with-toasted-sage/