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Creamy Roasted Butternut Squash Soup with Crispy Sage

creamy roasted butternut squash soup with crispy sage - featured image
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A velvety, comforting soup made with caramelized roasted butternut squash, finished with a touch of cream and topped with crispy fried sage leaves. Perfect for fall gatherings or a cozy weeknight dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs / 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion (about 300g), diced
  • 4 cloves garlic, minced
  • 3 tablespoons (45 ml) olive oil
  • 4 cups (960 ml) low-sodium vegetable broth
  • ½ cup (120 ml) heavy cream
  • 15–20 fresh sage leaves
  • 2 tablespoons (28 g) unsalted butter
  • Salt and black pepper to taste
  • Optional garnishes: brown butter drizzle, pumpkin seeds, extra cream swirl, fresh thyme, or a pinch of nutmeg

Instructions

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prepare the squash: Cut the butternut squash in half lengthwise, scoop out seeds and stringy bits, peel, and cut into 1-inch cubes.
  3. On the prepared baking sheet, toss the cubed squash, diced onion, and whole garlic cloves with olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until squash is tender and edges are golden brown and caramelized.
  4. While the squash roasts, make the crispy sage: In a small skillet, melt butter over medium heat. Add sage leaves in a single layer and cook for 30-60 seconds per side until bright green and crisp. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
  5. Transfer the roasted vegetables to a large pot or Dutch oven. Add vegetable broth. Blend with an immersion blender until completely smooth. (If using a countertop blender, work in batches.)
  6. Place the pot over medium heat and stir in the heavy cream. Simmer gently for 5 minutes, stirring occasionally. Taste and adjust seasoning with more salt and pepper.
  7. Serve immediately, ladled into bowls and topped with crispy sage leaves and optional garnishes.

Notes

Don’t skip roasting the squash—it’s key for deep flavor. Watch the sage closely as it burns quickly. For a vegan version, swap heavy cream with full-fat coconut milk and use olive oil instead of butter. The soup can be made ahead and actually tastes better the next day.

Nutrition

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

Find it online: https://bakebeam.com/creamy-roasted-butternut-squash-soup-with-crispy-sage/