Description
A comforting, restaurant-quality butternut squash soup made by roasting the squash to concentrate flavor, blended with aromatic spices and finished with crispy fried sage leaves.
Ingredients
Scale
- 1 large butternut squash (about 3–4 pounds), peeled, seeded, and cubed into 1-inch pieces
- 3 tablespoons extra virgin olive oil
- 4–5 cloves garlic, unpeeled
- Salt and black pepper, to taste
- 1 medium yellow onion, diced
- 2 tablespoons butter, divided
- 4 cups vegetable or chicken broth
- ½ cup heavy cream
- 12–15 fresh sage leaves
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ¼ teaspoon red pepper flakes (optional)
- Crushed pumpkin seeds or pepitas for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
- Place unpeeled garlic cloves on the same sheet pan. Roast for 30-35 minutes, flipping squash halfway, until tender and browned. Remove garlic after 20 minutes if desired, or leave until done.
- While squash roasts, melt 1 tablespoon butter in a large pot over medium heat. Add diced onion and a pinch of salt; cook for 5-6 minutes until soft and translucent.
- Add nutmeg, cinnamon, and red pepper flakes to the onions; stir for 30 seconds until fragrant.
- Squeeze the roasted garlic out of its skins and add it to the pot along with the roasted squash.
- Pour in the broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and blend the soup until smooth using an immersion blender or standard blender.
- Stir in the heavy cream and remaining 1 tablespoon butter. Taste and adjust seasoning with salt and pepper.
- In a small skillet, heat the remaining butter over medium heat. Fry sage leaves for 30-60 seconds per side until crisp. Remove to a paper towel.
- Ladle soup into bowls and top with crispy sage leaves, a drizzle of olive oil, and pumpkin seeds.
Notes
Roasting the squash is essential for flavor depth. Garlic can be roasted in its skin for easier peeling and mellower flavor. For a vegan version, substitute heavy cream with full-fat coconut milk. The soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8
- Sodium: 450
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 6
- Protein: 4
Keywords: butternut squash soup, fall recipes, roasted vegetable soup, creamy soup, gluten-free, vegan option, easy dinner, comfort food