Description
A velvety, slightly sweet, and deeply savory roasted butternut squash soup topped with crispy, buttery sage leaves. This simple, hands-off recipe is perfect for chilly days and takes about 40 minutes from start to finish.
Ingredients
Scale
- 1 large butternut squash (about 3–4 lbs / 1.5 kg), halved, seeded, and peeled
- 1 medium yellow onion, roughly chopped
- 3–4 cloves garlic, peeled
- 4 cups vegetable or chicken broth (low-sodium recommended)
- ½ cup heavy cream or full-fat coconut milk
- 2 tablespoons butter
- 1 large bunch fresh sage leaves (about 30–40 leaves)
- 1 tablespoon neutral oil (olive or vegetable)
- Salt and black pepper to taste
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon maple syrup (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Place squash halves cut-side down on the baking sheet. Add chopped onion and garlic cloves to the pan.
- Roast for 45-60 minutes until squash is tender and edges are caramelized.
- While squash roasts, melt butter in a large pot over medium heat. Add roasted onions and garlic, sautéing for 2-3 minutes until fragrant.
- Add roasted squash chunks to the pot and pour in broth. Bring to a gentle simmer and cook for 10-15 minutes.
- Remove pot from heat. Use an immersion blender to puree soup until smooth. Stir in cream (or coconut milk) and nutmeg.
- In a small skillet, heat oil over medium heat. Fry sage leaves in batches for 1-2 minutes per side until crisp and dark green. Drain on paper towels and sprinkle with salt.
- Ladle soup into bowls and top with crispy sage leaves. Serve immediately.
Notes
Roast the squash cut-side down for best caramelization. Use fresh sage for the topping as dried sage will not crisp up. Taste before adding salt as broth sodium levels vary. Soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 10
- Sodium: 350
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 5
- Protein: 4
Keywords: butternut squash soup, fall recipes, roasted vegetable soup, crispy sage, vegetarian soup, cozy dinner, gluten-free soup