Go Back

Sage Roasted Butternut Squash Soup

A creamy, comforting roasted butternut squash soup infused with aromatic fresh sage and warm spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: American, Fall Seasonal
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 large butternut squash, peeled and cubed
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 10 leaves fresh sage
  • 4 cups vegetable broth
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp nutmeg
  • 0.5 cup heavy cream (optional)
  • 1 tbsp maple syrup (optional)
Garnish
  • 5 leaves fresh sage for frying
  • 1 tbsp olive oil for frying

Equipment

  • Mixing bowls
  • Baking sheet
  • Immersion blender
  • Large soup pot

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss cubed butternut squash with olive oil, salt, pepper, and sage. Spread on baking sheet.
  3. Roast for 30–35 minutes until caramelized.
  4. Sauté onion in olive oil until softened. Add garlic and sage.
  5. Add roasted squash and vegetable broth. Simmer for 10 minutes.
  6. Blend until smooth using an immersion blender.
  7. Stir in cream and maple syrup if using. Season to taste.
  8. Fry sage leaves in a small drizzle of olive oil until crisp for garnish.

Notes

For a vegan version, use coconut milk instead of cream.