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Velvety Roasted Butternut Squash Soup with Sage

A close-up of creamy, bright orange roasted butternut squash soup garnished with fried sage leaves and thyme.
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Make this creamy roasted butternut squash soup for a comforting, flavorful fall meal. Roasting the squash and aromatics creates a deep sweetness perfect for a cozy dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, unpeeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup full-fat coconut milk (or heavy cream for non-vegan)
  • 4 fresh sage leaves, finely chopped
  • 1 tablespoon butter or olive oil (for finishing)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed butternut squash, chopped onion, and unpeeled garlic cloves with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet. Spread them in a single layer.
  3. Roast for 30 to 35 minutes, or until the squash is tender and lightly caramelized. Squeeze the roasted garlic from its skins once cool enough to handle.
  4. Transfer the roasted vegetables (squash, onion, and peeled garlic) to a large pot or Dutch oven.
  5. Add the vegetable broth to the pot. Bring the mixture to a simmer over medium heat.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until velvety.
  7. Return the pureed soup to the pot. Stir in the coconut milk (or cream). Heat gently until warmed through; do not boil.
  8. In a small skillet, melt the finishing butter or olive oil over medium heat. Add the chopped fresh sage and cook for about 1 minute until fragrant and slightly crisp.
  9. Ladle the soup into bowls. Garnish each serving with the crisp sage and a drizzle of the sage-infused oil.

Notes

  • For an extra layer of flavor, add one peeled and chopped carrot to the roasting pan with the squash.
  • If you are planning your weekly meals, this soup is excellent for meal planning and can be made ahead.
  • This recipe is naturally vegetarian; use coconut milk to keep it vegan.

Nutrition

Find it online: https://www.unfoldrecipes.com/roasted-butternut-squash-soup/