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Cozy Roasted Butternut Squash Soup with Sage

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This cozy roasted butternut squash soup with sage is a comforting, velvety soup perfect for chilly days. Roasting the squash brings out its natural sweetness, while fresh sage adds an earthy, aromatic depth.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage leaves, chopped, plus more for garnish
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of nutmeg (optional but highly recommended)
  • 2 tablespoons butter (or vegan butter)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. Prepare the squash. Peel the butternut squash with a vegetable peeler. Cut it in half lengthwise and scoop out the seeds with a spoon. Cut the flesh into 1-inch cubes.
  3. Roast the squash. Toss the cubed squash with 2 tablespoons of olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Spread it in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized on the edges.
  4. Sauté the aromatics. While the squash roasts, melt 2 tablespoons of butter in a large soup pot over medium heat. Add the chopped onion and cook for 5-6 minutes, until soft and translucent. Add the minced garlic and chopped sage, and cook for another minute until fragrant.
  5. Add the broth. Pour in the 4 cups of vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to allow the flavors to meld.
  6. Combine and simmer. Once the squash is done roasting, add it to the pot with the broth and aromatics. Stir everything together, then bring the soup back to a simmer. Let it cook for 10 minutes on low heat.
  7. Puree the soup. Remove the pot from the heat. Using an immersion blender, puree the soup until smooth and velvety. If using a regular blender, work in batches and be very careful with the hot liquid.
  8. Finish with cream and seasoning. Return the pot to low heat. Stir in the 1/2 cup of heavy cream (or coconut milk) and a pinch of nutmeg. Add the remaining 1/4 teaspoon of salt and freshly ground black pepper to taste. Stir until everything is well combined and heated through.
  9. Serve immediately. Ladle the soup into bowls and garnish with a few fresh sage leaves, a drizzle of cream, or a sprinkle of pumpkin seeds for crunch.

Notes

Don’t skip the roasting step—it’s essential for flavor. For a vegan version, use coconut milk and olive oil. The soup tastes even better the next day. To make it thicker, add a potato or let it simmer uncovered. For a spicy twist, add red pepper flakes or jalapeño.

Nutrition

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

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