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Creamy Roasted Butternut Squash Soup Recipe Easy Homemade with Sage

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A cozy and creamy soup made by roasting butternut squash to enhance its natural sweetness, then blending it with browned sage, onions, garlic, and cream for a velvety, flavorful fall dish.

Ingredients

Scale
  • 3 pounds butternut squash, peeled, seeded, and cut into cubes
  • 10–12 fresh sage leaves
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • 4 cups vegetable broth or chicken broth (low-sodium preferred)
  • 1/2 cup heavy cream or full-fat coconut milk
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and chop into roughly 1-inch cubes. Toss with 2 tablespoons olive oil and a pinch of salt. Spread in a single layer on the baking sheet.
  3. Roast the squash for 30-35 minutes, turning once halfway through, until golden brown and tender.
  4. In a large pot or Dutch oven, melt 2 tablespoons unsalted butter over medium heat. Add fresh sage leaves and cook for 2-3 minutes until crisp and fragrant. Remove sage leaves and set aside.
  5. Add diced onion to the pot and cook for 5-6 minutes until translucent. Stir in minced garlic and cook for 1-2 minutes, avoiding burning.
  6. Add roasted squash and 4 cups broth to the pot. Bring to a gentle simmer and cook for 10 minutes.
  7. Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches carefully.
  8. Stir in 1/2 cup heavy cream or coconut milk. Season with salt and pepper to taste. Reheat gently if needed, avoiding boiling.
  9. Serve the soup garnished with the crispy browned sage leaves and a drizzle of olive oil if desired.

Notes

If the soup is too thick, add more broth or water to reach desired consistency. Avoid burning the sage when browning. Blend in batches if using a regular blender to prevent splatters. Season gradually after blending and adding cream. Soup tastes better the next day. For dairy-free, use coconut milk and olive oil instead of butter.

Nutrition

Keywords: butternut squash soup, roasted squash soup, creamy soup, sage soup, fall recipes, easy soup, homemade soup, vegetarian soup, comfort food

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