Print

Creamy Roasted Butternut Squash Soup with Sage

creamy roasted butternut squash soup - featured image
Print Recipe

A cozy and easy-to-make fall soup featuring roasted butternut squash, fresh sage, and a silky cream finish. Perfect for busy evenings or last-minute gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled and cubed
  • 10–12 fresh sage leaves, roughly chopped
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable or chicken broth (960 ml)
  • 1/2 cup heavy cream (120 ml)
  • Salt and pepper, to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel, seed, and cut the butternut squash into roughly 1-inch cubes. Toss the cubes with 1 tablespoon of olive oil and a pinch of salt. Spread evenly on the baking sheet in a single layer.
  3. Roast the squash in the oven for 25-30 minutes, turning halfway through, until tender and caramelized.
  4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large stockpot over medium heat. Add diced onion and cook until translucent, about 5-7 minutes.
  5. Add minced garlic and chopped sage leaves to the pot and cook for 1-2 minutes until fragrant, being careful not to brown the garlic.
  6. Transfer the roasted squash to the pot. Pour in the broth, stir, and bring to a simmer. Cook gently for 10 minutes to blend flavors.
  7. Use an immersion blender to puree the soup until silky smooth. If using a countertop blender, blend in batches carefully and return to the pot. Add more broth or water if the soup is too thick.
  8. Stir in the heavy cream and a pinch of nutmeg if desired. Season with salt and pepper to taste. Warm gently for 3-5 minutes without boiling.
  9. Adjust seasoning as needed, optionally adding a squeeze of fresh lemon juice to brighten flavors.
  10. Serve hot, garnished with fresh sage leaves or a drizzle of olive oil if desired.

Notes

Roasting the squash enhances natural sweetness and flavor. Toast sage with onions to mellow its intensity. For dairy-free, substitute heavy cream with coconut milk or almond milk. Soup can be made ahead by roasting and pureeing squash in advance. Reheat gently and add broth if soup thickens.

Nutrition

Keywords: butternut squash soup, roasted squash soup, creamy soup, fall recipes, sage soup, easy soup recipe, comfort food

Find it online: https://tinastirs.com/creamy-roasted-butternut-squash-soup-with-sage-easy-recipe-for-fall-comfort/