Sage Roasted Butternut Squash Soup – A Cozy, Herb-Kissed Fall Classic

There’s something irresistibly comforting about a bowl of creamy butternut squash soup on a chilly day. But this version — sage roasted butternut squash soup — takes everything you love about classic squash soup and elevates it with simple, aromatic magic. Fresh sage leaves crisp up behind the warmth of the roasted squash, infusing every spoonful with earthy, woodsy flavor that tastes like pure autumn comfort. Whether you’re settling in for a cozy night at home or preparing a crowd-pleasing holiday starter, this soup always delivers warmth, depth, and a silky-smooth finish that feels like a kitchen hug.

This soup begins where all great fall recipes start: with roasting. Instead of simmering raw squash in broth, roasting brings out the vegetable’s natural sweetness, caramelizes the edges, and concentrates flavor in a way stovetop cooking simply can’t match. Tossed with olive oil, salt, pepper, and fresh sage before hitting the oven, the squash becomes deeply fragrant and golden. When the roasted pieces finally meet sautéed onions, garlic, and warm spices in a pot, the flavors fuse into something rich, smooth, and layered.

What makes this soup especially magical is the balance between the herbs and the creaminess. Fresh sage is deeply savory but not overpowering, complementing the subtle nutty sweetness of the squash. A touch of nutmeg or cinnamon rounds out the flavors, while a splash of cream — optional, but so delightful — adds body and silkiness. It’s luxurious without being heavy, healthy without being bland, and elegant without requiring much effort.

Plus, this recipe is incredibly flexible. Want a lighter version? Use coconut milk or skip the dairy entirely. Prefer a more gourmet finish? Top the soup with brown butter fried sage, toasted pepitas, or a drizzle of maple syrup. No matter how you serve it, sage roasted butternut squash soup brings both comfort and sophistication to your table.

It freezes beautifully, reheats like a dream, and pairs well with everything from crusty bread to roast chicken to fall salads with apples and walnuts. Whether you’re meal-prepping for the week or making a show-stopping Thanksgiving starter, this recipe fits every need with ease.

And truly — there’s just nothing quite like that first spoonful: warm, creamy, deeply aromatic, and beautifully orange. A bowl of pure seasonal bliss.

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Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 8–10 fresh sage leaves
• 4 cups vegetable broth
• 1 teaspoon salt (more to taste)
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• ½ cup heavy cream (optional)
• 1 tablespoon maple syrup (optional, for sweetness)
• Extra sage leaves + olive oil (for garnish)

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Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, pepper, and a few torn sage leaves. Spread evenly on the baking sheet.
3. Roast the squash for 30–35 minutes, until golden and caramelized on the edges.
4. Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
5. Add the garlic and remaining sage leaves, cooking for 1–2 minutes until fragrant.
6. Add the roasted squash to the pot along with vegetable broth. Stir well and bring to a simmer.
7. Reduce heat to low and cook for 10 minutes to allow flavors to blend.
8. Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender in batches.
9. Stir in heavy cream and maple syrup if using. Adjust salt and pepper to taste.
10. For garnish, heat a small drizzle of olive oil in a pan and fry whole sage leaves until crisp.
11. Serve the soup warm with crispy sage on top and a swirl of cream if desired.

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Tips & Tricks

• Roast the squash until caramelized — the color adds depth.
• Fry sage leaves in butter or olive oil for a gourmet garnish.
• A splash of maple syrup enhances the natural sweetness of the squash.
• Add a pinch of cayenne for a spicy twist.

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Variations

• Vegan Version: Use coconut milk instead of cream.
• Spicy Squash Soup: Add chipotle powder or chili flakes.
• Apple Twist: Roast apples with the squash for extra sweetness.
• Thai-Inspired: Add red curry paste and coconut milk.

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Serving Suggestions

• With crusty sourdough bread
• Alongside roasted chicken or turkey
• Topped with toasted pepitas or walnuts
• As a first course for Thanksgiving dinner

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Storage Information

• Refrigerate for up to 4 days.
• Freeze for up to 3 months.
• Reheat gently to maintain creaminess.

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FAQ

Can I use frozen butternut squash?
Yes! Roast from frozen or steam it before blending.

Can I make it ahead?
Absolutely. The flavor improves overnight.

Can I omit the cream?
Yes — it will still be silky smooth.

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History / Fun Facts

Butternut squash is a relatively modern cultivar, developed in the 1940s in Massachusetts. Once people tasted how creamy and sweet it became when roasted, it quickly became a fall favorite across the U.S. Sage, historically used for medicinal purposes, pairs exceptionally well with squash because of its earthy, pine-like aroma. Together, they’ve become a timeless autumn combination.