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Creamy Roasted Butternut Squash Soup with Crispy Sage

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A velvety, comforting soup made with roasted butternut squash, onion, and garlic, finished with a touch of cream and topped with crispy sage leaves. Perfect for chilly fall evenings.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds / 1.4 kg)
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 medium yellow onion, roughly chopped (about 1 cup / 150g)
  • 3 cloves garlic, smashed
  • 4 cups (960 ml) low-sodium vegetable or chicken broth
  • 1/2 cup (120 ml) heavy cream or full-fat coconut milk
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon ground nutmeg (optional, but highly recommended)
  • 12–15 fresh sage leaves
  • 2 tablespoons unsalted butter or olive oil
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Carefully peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Cut the flesh into 1-inch cubes.
  2. Toss the squash cubes, chopped onion, and smashed garlic cloves on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and a generous pinch of salt and pepper. Toss to coat evenly and spread in a single layer. Roast for 35-45 minutes, flipping halfway, until the squash is fork-tender and edges are caramelized.
  3. Transfer the roasted vegetables to a large pot or Dutch oven. Pour in the 4 cups of broth (the broth should just barely cover the vegetables). Bring to a gentle simmer over medium heat and cook for 10-15 minutes.
  4. Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, let the soup cool slightly, then blend in batches in a standard blender (never fill more than halfway; remove center cap and cover with a towel to allow steam to escape). Return the soup to the pot.
  5. Place the pot back over low heat. Stir in the 1/2 cup heavy cream (or coconut milk) and ground nutmeg, if using. Taste and adjust seasoning with salt and pepper. Warm through for 2-3 minutes, but do not let it boil.
  6. While the soup finishes, make the crispy sage: In a small skillet, melt the butter over medium heat. Once foamy, add the sage leaves in a single layer. Cook for 15-30 seconds per side until dark green and crisp. Transfer to a paper towel-lined plate and sprinkle immediately with flaky sea salt.
  7. Ladle the hot soup into bowls. Garnish each bowl with a few crispy sage leaves and a final crack of black pepper. Optionally, drizzle with olive oil or a swirl of cream.

Notes

For a vegan version, use olive oil instead of butter and full-fat coconut milk instead of heavy cream. The soup can be made ahead and tastes even better the next day. Store in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop.

Nutrition

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

Find it online: https://merrymorsel.com/creamy-roasted-butternut-squash-soup-with-crispy-sage/