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Creamy Roasted Butternut Squash Soup with Crispy Sage

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A rich, velvety soup made by roasting butternut squash to concentrate its natural sweetness, blended with sautéed aromatics and finished with heavy cream and crispy fried sage leaves for a perfect balance of texture and flavor.

Ingredients

Scale
  • 1 large butternut squash
  • 2 tablespoons olive oil (for roasting)
  • Salt and black pepper (for roasting)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium)
  • 1/2 cup heavy cream
  • 1/4 cup fresh sage leaves
  • Pinch of nutmeg
  • Olive oil (for frying sage)

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Cut the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with olive oil and season with salt and pepper. Place cut-side down on the baking sheet.
  3. Roast the squash for 40-50 minutes until the flesh is soft and caramelized, and a fork slides in easily.
  4. While the squash roasts, melt butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent.
  5. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  6. Scoop the roasted squash flesh out of the skins and add it to the pot with the onions. Pour in the broth and bring to a simmer. Let it bubble for 10 minutes.
  7. Remove the pot from heat and let it cool slightly. Blend the soup until smooth using an immersion blender or a standard blender (vent the lid if using a standard blender).
  8. Stir in the heavy cream and a pinch of nutmeg. Taste and adjust seasoning with salt and pepper as needed.
  9. In a small pan, heat a little olive oil over medium heat. Fry the fresh sage leaves for 30-60 seconds until crisp and dark green. Remove to a paper towel.
  10. Ladle the soup into bowls and top with the crispy sage leaves. Serve immediately.

Notes

If the soup is too thick, add a splash more broth. If using a standard blender, never fill it more than halfway with hot liquid to avoid steam pressure explosions. The soup can be made dairy-free by swapping butter for olive oil and cream for coconut milk. It freezes well for up to 3 months (omit cream before freezing).

Nutrition

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

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