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Cozy Creamy Butternut Squash Soup with Sage: Best Easy Fall Recipe

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This creamy butternut squash soup with sage is a cozy fall staple, made with roasted squash, fresh sage, and simple ingredients. It’s velvety smooth, naturally gluten-free, and perfect for chilly evenings.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds or 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 3 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • Pinch of flaky sea salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the squash: Cut off both ends, slice in half where the narrow neck meets the round bottom. Peel, scoop out seeds, and cut into 1-inch cubes.
  3. Toss cubed squash with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and fork-tender.
  4. While squash roasts, heat 1 tablespoon olive oil in a large soup pot over medium heat. Add diced onion and cook for 5-6 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
  5. Add roasted squash and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Remove from heat. Use an immersion blender to blend until smooth. (If using a regular blender, work in batches and vent the lid.)
  7. Stir in heavy cream, remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and nutmeg. Taste and adjust seasoning.
  8. In a small skillet over medium heat, melt butter. Add sage leaves in a single layer and cook for 30-60 seconds per side until bright green and crisp. Remove to a paper towel-lined plate and sprinkle with flaky sea salt.
  9. Ladle soup into bowls, drizzle with browned butter from the pan, and top with crispy sage leaves. Serve immediately.

Notes

Roasting the squash is key for deep flavor. Cut squash evenly for even roasting. Watch sage carefully as it burns quickly. Season in layers for best results. Soup can be made ahead and freezes well.

Nutrition

Keywords: butternut squash soup, creamy soup, fall recipe, sage, easy soup, vegetarian, gluten-free

Find it online: https://bakebeam.com/cozy-creamy-butternut-squash-soup-with-sage-best-easy-fall-recipe/