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Creamy Roasted Butternut Squash Soup with Sage: Easy Fall Recipe

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This creamy roasted butternut squash soup with sage is velvety, rich without being heavy, and topped with crispy sage leaves. It’s the perfect comfort food for chilly fall evenings, made with simple ingredients and a roasting technique that brings out deep, caramelized flavor.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes (about 4–5 cups)
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 10–12 fresh sage leaves, plus more for garnish
  • 3 cups vegetable broth
  • 1/2 cup heavy cream
  • 3 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Optional garnishes: toasted pumpkin seeds, extra cream, nutmeg

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Carefully cut the butternut squash in half lengthwise, scoop out seeds, peel, and cut into 1-inch cubes. Toss with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and golden brown.
  3. While squash roasts, heat remaining 1 tablespoon olive oil in a large soup pot or Dutch oven over medium heat. Add chopped onion and a pinch of salt; cook 6-8 minutes until soft and translucent. Add smashed garlic and cook 1 minute until fragrant.
  4. Add roasted squash to the pot with onions and garlic. Stir and cook for 2 minutes.
  5. Pour in 3 cups vegetable broth, scraping up browned bits. Bring to a gentle simmer, then reduce heat to low. Simmer for 10 minutes, stirring occasionally.
  6. Remove from heat. Using an immersion blender, blend until smooth. (If using a countertop blender, work in batches, filling no more than halfway; hold lid with a towel.)
  7. Return blended soup to low heat. Stir in 1/2 cup heavy cream. Season with salt and pepper to taste. Add more broth or water if too thick.
  8. In a small skillet, melt 2 tablespoons butter over medium heat. Add 10-12 fresh sage leaves in a single layer. Cook 30-60 seconds per side until bright green and edges crisp. Transfer to paper towel-lined plate; sprinkle with salt.
  9. Ladle soup into bowls. Top with crispy sage leaves, a drizzle of cream, and optional pumpkin seeds. Serve hot.

Notes

Don’t skip roasting the squash—it’s key for deep flavor. Watch sage carefully as it burns quickly. Season in layers for best results. For a vegan version, use full-fat coconut milk instead of cream and olive oil instead of butter. Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

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