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Creamy Roasted Butternut Squash Soup with Sage

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This creamy roasted butternut squash soup with sage is a deceptively simple yet elegant starter that tastes like you spent hours in the kitchen. The double-roast method and fried sage create a nutty, herbaceous depth that makes it a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, skin on
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons unsalted butter
  • 10–12 fresh sage leaves, plus more for garnish
  • 4 cups vegetable broth or chicken stock (low-sodium)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/4 teaspoon ground nutmeg (freshly grated preferred)
  • Pinch of cayenne pepper (optional)
  • Extra heavy cream for swirling
  • Crispy fried sage leaves for garnish
  • Toasted pepitas (pumpkin seeds) for garnish
  • A drizzle of good quality extra virgin olive oil for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash and chopped onion with olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Nestle the garlic cloves (skin on) among the squash. Roast for 35-40 minutes, flipping halfway, until squash is fork-tender and edges are caramelized. Garlic should be soft when squeezed.
  3. While vegetables roast, melt the butter in a large pot over medium heat. Add the fresh sage leaves and cook for 2-3 minutes, stirring constantly, until butter is fragrant and sage starts to crisp. Remove 4-5 sage leaves for garnish and set aside on a paper towel.
  4. Add the roasted onions to the pot with the sage butter. Stir and cook for about 1 minute, scraping up any browned bits.
  5. Squeeze the roasted garlic cloves out of their skins and add to the pot. Add the roasted squash and pour in the vegetable broth. Bring to a gentle simmer and cook for 10 minutes.
  6. Remove the pot from heat. Using an immersion blender, puree the soup until completely smooth. (If using a regular blender, work in batches and hold the lid down with a towel.)
  7. Stir in the heavy cream, ground nutmeg, and a pinch of cayenne if using. Taste and adjust seasoning. If soup is too thick, add a splash more broth or water.
  8. Ladle the soup into bowls. Drizzle extra cream on top and swirl with a toothpick. Garnish with a crispy fried sage leaf, toasted pepitas, and a drizzle of olive oil.

Notes

For best flavor, don’t skip roasting the squash—it concentrates the natural sugars. Fresh sage is non-negotiable; dried sage will taste dusty. The soup can be made up to 3 days in advance and actually tastes better the next day. For a vegan version, swap butter for vegan butter or olive oil and use full-fat coconut milk instead of heavy cream. When blending hot soup, always vent the lid or cover with a towel to avoid steam explosions.

Nutrition

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

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