Print

Cozy Roasted Butternut Squash Soup with Sage (Easy Fall Recipe)

roasted butternut squash soup with sage - featured image
Print Recipe

A creamy, velvety roasted butternut squash soup infused with earthy sage. Simple ingredients and minimal hands-on time make this the perfect comforting fall recipe.

Ingredients

Scale
  • 1 medium butternut squash (about 2 ½ to 3 pounds), peeled, seeded, and cubed into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 large yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 10 to 12 fresh sage leaves
  • 3 cups vegetable broth (low-sodium recommended)
  • ½ cup heavy cream or full-fat coconut milk
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: crispy fried sage leaves, pumpkin seeds, a drizzle of cream or coconut milk, and crusty bread for serving

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prep the butternut squash: peel, seed, and cut into 1-inch cubes (about 5 to 6 cups).
  3. Spread the cubed squash, chopped onion, smashed garlic cloves, and fresh sage leaves in a single layer on a large baking sheet. Drizzle with olive oil and season generously with salt and black pepper. Toss to coat evenly.
  4. Roast for 30 to 35 minutes, until the squash is fork-tender and edges are caramelized. Stir halfway through.
  5. Transfer the roasted vegetables to a large soup pot or Dutch oven. Add the vegetable broth and bring to a simmer over medium-high heat.
  6. Reduce heat to low and simmer for 10 minutes, allowing flavors to meld.
  7. Remove from heat. Using an immersion blender, blend until smooth. Alternatively, let cool slightly and blend in batches in a regular blender (do not fill more than halfway; cover lid with a towel to allow steam to escape).
  8. Stir in the heavy cream or coconut milk until fully incorporated. Taste and adjust seasoning with more salt and pepper if needed.
  9. Serve hot with desired garnishes.

Notes

For best flavor, do not skip roasting the squash. Use low-sodium broth and season at the end. Let soup cool slightly before blending for safety. Adjust consistency with extra broth if desired. Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

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