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Cozy Roasted Butternut Squash and Sage Soup Recipe

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This cozy roasted butternut squash and sage soup is the one that changed my mind about squash soup. It’s not fussy—you don’t need to peel anything, the oven does the heavy lifting, and all you have to do is blend. The sage gets crispy in brown butter, and the whole thing tastes like fall in a bowl.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds)
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, skin-on
  • 1 small bunch fresh sage (12–15 leaves for topping, plus a few more for the soup)
  • 3 tablespoons unsalted butter
  • 4 cups vegetable broth
  • 1/2 cup heavy cream or coconut cream
  • Salt and black pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Using a sharp knife, carefully cut the butternut squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Place the squash halves cut-side down on the prepared baking sheet.
  3. Scatter the roughly chopped onion around the squash halves. Add the garlic cloves (skin still on) to the pan. Drizzle everything with the olive oil and a generous pinch of salt and pepper. Toss the onion and garlic to coat.
  4. Roast for 45-55 minutes, until the squash is tender and easily pierced with a fork, and the onion is caramelized.
  5. Let the squash cool on the pan for about 10 minutes until cool enough to handle.
  6. Scoop the roasted squash flesh away from the skin. Discard the skin. Squeeze the roasted garlic cloves out of their skins into a bowl.
  7. In a large pot or Dutch oven, melt 1 tablespoon of the butter over medium heat. Add the roasted onion and cook for 1 minute, scraping up any browned bits. Add the roasted squash, roasted garlic, and about 4-5 fresh sage leaves. Pour in the vegetable broth.
  8. Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to low. Let it cook for 10 minutes, stirring occasionally.
  9. Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth. (If using a standard blender, work in batches, filling no more than halfway, removing the center cap from the lid, and covering with a kitchen towel.)
  10. Stir in the heavy cream or coconut cream. Season with salt and pepper to taste. Keep warm over low heat.
  11. In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the sage leaves in a single layer. Cook for 2-3 minutes, swirling occasionally, until the butter turns golden brown and smells nutty, and the sage leaves are crispy. Remove from heat immediately.
  12. Ladle the soup into bowls. Drizzle a little of the brown butter over each bowl and top with a few crispy sage leaves. Serve hot.

Notes

Don’t rush the roasting—the squash needs a full 45-55 minutes at 400°F to caramelize. Watch the brown butter carefully; it can go from perfect to burnt in seconds. Season in layers: add salt before roasting, after blending, and taste again before serving. This soup tastes even better the next day. For a vegan version, swap butter for olive oil and use coconut cream instead of heavy cream.

Nutrition

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

Find it online: https://cookdella.com/cozy-roasted-butternut-squash-and-sage-soup-recipe/