Print

Cozy Roasted Butternut Squash Soup with Sage

roasted butternut squash soup - featured image
Print Recipe

A comforting, silky smooth soup made by roasting butternut squash to concentrate its natural sweetness, then blending it with sautéed aromatics and finished with crispy fried sage leaves.

Ingredients

Scale
  • 1 large or 2 medium butternut squash, peeled and cubed into 1-inch pieces
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup fresh sage leaves (plus more for garnish)
  • 4 cups vegetable or chicken broth (low-sodium)
  • 1/2 cup heavy cream or coconut milk (optional)
  • 1 teaspoon salt (plus more to taste)
  • Black pepper to taste
  • 1/4 teaspoon nutmeg
  • 2 tablespoons olive oil (divided)

Instructions

  1. Preheat oven to 400°F (200°C). Cube the butternut squash into 1-inch pieces.
  2. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper on a sheet pan. Roast for 40-45 minutes until tender and caramelized, flipping halfway through.
  3. While squash roasts, melt butter in a large pot over medium heat. Add diced onion and a pinch of salt; cook until translucent (about 5 minutes).
  4. Add minced garlic to the pot and cook for 1 minute until fragrant, being careful not to burn.
  5. Add the roasted squash to the pot with the onions. Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes.
  6. Remove pot from heat. Use an immersion blender to puree the soup until smooth. If using a standard blender, blend in batches and vent the lid.
  7. In a small pan, heat 1 tablespoon olive oil over medium heat. Fry fresh sage leaves for 30-60 seconds until crisp and bright green. Remove with a slotted spoon.
  8. Stir cream or coconut milk into the soup if using. Season with salt, pepper, and nutmeg.
  9. Ladle soup into bowls and top with crispy sage leaves. Serve immediately.

Notes

Roasting the squash first concentrates the flavor and prevents a watery texture. If the soup is too thick, thin it with more broth. If too thin, simmer uncovered to reduce. The soup can be made ahead and stored in the fridge for up to 4 days or frozen for 3 months.

Nutrition

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

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