There’s something deeply comforting about a bowl of Roasted Butternut Squash Soup with Sage — it’s the essence of autumn in a single dish. Creamy, golden, and soul-warming, this soup brings together the natural sweetness of roasted butternut squash, the earthy aroma of sage, and a hint of garlic and onion for depth. Each spoonful feels silky and luxurious, with layers of roasted flavor that make it far superior to any store-bought version.
This soup is more than just food — it’s a cozy experience. Imagine the scent of caramelized squash and herbs filling your kitchen while the chill of fall lingers outside. It’s a recipe that embodies simplicity and comfort, yet feels refined enough to serve at a holiday table or dinner party.
Why I Love This Recipe
I love this recipe because it captures the pure magic of roasting — how a humble squash transforms into something rich, nutty, and sweet when kissed by the oven’s heat. The sage adds that distinct herbal warmth that pairs beautifully with the creaminess of the soup, while roasted garlic and onion bring depth and savoriness.
What makes this soup truly special is its balance — a touch of sweetness, a hint of spice, and a whisper of butter or cream to make it velvety. It’s healthy yet indulgent, elegant yet rustic. Whether I’m serving it to guests or making a cozy dinner for myself, it never fails to comfort and impress.
Why It’s a Must-Try Dish
This Roasted Butternut Squash Soup with Sage is a must-try because:
- It’s deeply flavorful thanks to oven-roasted vegetables.
- Sage and squash create a perfect seasonal pairing.
- It’s nutrient-dense — full of vitamins A and C, fiber, and antioxidants.
- It’s creamy and luscious without needing heavy cream (you can keep it vegan!).
- It’s make-ahead and freezer-friendly, ideal for meal prep or entertaining.
This is the kind of soup that feels gourmet but is incredibly easy to make — an absolute must for fall and winter cooking.
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
Servings and Nutrition
- Servings: 4–6 bowls
- Calories: Approximately 210 kcal per serving (without cream)
Course and Cuisine
- Course: Soup / Starter / Main (for light meals)
- Cuisine: American / Contemporary
Ingredients
For the Soup:
- 1 medium butternut squash (about 2 ½ lbs / 1.1 kg), peeled, seeded, and cubed
- 1 large yellow onion, peeled and quartered
- 4 cloves garlic, unpeeled
- 2 tbsp olive oil
- 1 ½ tsp salt (divided)
- ½ tsp black pepper
- ½ tsp ground nutmeg (optional but delicious)
- 4–5 fresh sage leaves (or ½ tsp dried sage)
- 4 cups (1 L) vegetable or chicken broth
- ½ cup (120 ml) heavy cream, half-and-half, or coconut milk (optional for creaminess)
- 1 tbsp butter (optional, for richness)
- Optional garnish: extra sage leaves, roasted seeds, or a drizzle of cream
Step-by-Step Preparation Method
Step 1: Preheat and Prepare the Vegetables
- Preheat oven to 400°F (200°C).
- Peel and cube the butternut squash into 1-inch pieces.
- Arrange squash, onion, and unpeeled garlic cloves on a baking sheet.
- Drizzle with olive oil, sprinkle with salt, pepper, and nutmeg, and toss to coat evenly.
Step 2: Roast the Vegetables
- Roast for 35–40 minutes, turning halfway through, until the squash is golden and tender.
- Remove the tray from the oven and let it cool slightly.
- Squeeze the roasted garlic from its skins — it should be soft and caramelized.
Step 3: Blend the Soup
- Transfer roasted vegetables (including the garlic) to a blender or food processor.
- Add sage leaves and 2 cups of broth.
- Blend until smooth, adding more broth gradually until you reach your desired consistency.
(Alternatively, use an immersion blender directly in a pot.)
Step 4: Simmer and Adjust Seasoning
- Pour the blended soup into a large pot over medium heat.
- Add any remaining broth, and stir in butter and cream if using.
- Taste and adjust salt, pepper, or nutmeg as needed.
- Simmer for 5–10 minutes to let the flavors meld together.
Step 5: Serve
- Ladle the soup into bowls.
- Garnish with a drizzle of cream, a sprinkle of pepper, or crisp fried sage leaves.
- Serve warm with crusty bread or a side salad.
How to Serve
- Serve this soup as a starter for a holiday dinner, or as a main course with artisan bread or grilled cheese.
- Garnish ideas:
- A swirl of cream or coconut milk
- Crispy sage leaves
- Toasted pumpkin seeds or nuts
- A drizzle of olive oil or browned butter
It pairs wonderfully with roasted chicken, apple salads, or even a simple panini.
Recipe Tips
- Roast, don’t boil: Roasting deepens the flavor and gives natural sweetness.
- Use fresh sage: It adds earthy, aromatic notes that dried herbs can’t replicate.
- For a silky texture: Blend well and strain through a fine sieve if desired.
- Make it vegan: Use coconut milk and olive oil instead of cream and butter.
- Adjust thickness: Add more broth for a lighter soup or less for a thicker, creamier consistency.
Recipe Variations
- Coconut Curry Butternut Soup: Add 1 tsp curry powder and use coconut milk for a tropical, spicy twist.
- Apple and Squash Soup: Add 1 diced apple (like Honeycrisp) before roasting for a sweet-tart flavor.
- Carrot-Squash Blend: Mix in 2 chopped carrots to enhance sweetness and color.
- Smoky Version: Add a pinch of smoked paprika or roasted red pepper for depth.
- Ginger-Sage Soup: Add 1 tsp freshly grated ginger for a warm, zesty kick.
- Spiced Autumn Soup: Add a touch of cinnamon or clove for a sweetly aromatic variation.
Freezing and Storage
- Refrigerator: Store in an airtight container for up to 4–5 days.
- Freezer: Cool completely and store in freezer-safe containers for up to 3 months.
- Thaw overnight in the fridge and reheat gently on the stove.
- Reheating: Warm on low heat, stirring occasionally. Add a splash of broth or water if it thickens too much.
Special Equipment Needed
- Baking sheet
- Blender or immersion blender
- Large soup pot
- Chef’s knife and peeler
- Wooden spoon
- Measuring cups and spoons
Conclusion
Roasted Butternut Squash Soup with Sage is the very definition of comfort in a bowl — creamy, aromatic, and filled with rich, roasted flavor. Every spoonful delivers a taste of fall, with the sweetness of caramelized squash, the earthiness of sage, and the gentle warmth of spice.
It’s easy enough for a weeknight yet elegant enough for entertaining. Whether you’re seeking comfort on a cool evening or a sophisticated starter for guests, this soup checks every box.
Roasted Butternut Squash Soup with Sage
Description
There’s something deeply comforting about a bowl of Roasted Butternut Squash Soup with Sage — it’s the essence of autumn in a single dish.
Ingredients
For the Soup:
Instructions
-
Step 1: Preheat and Prepare the Vegetables : Preheat oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces. Arrange squash, onion, and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and nutmeg, and toss to coat evenly.
-
Step 2: Roast the Vegetables : Roast for 35–40 minutes, turning halfway through, until the squash is golden and tender. Remove the tray from the oven and let it cool slightly. Squeeze the roasted garlic from its skins — it should be soft and caramelized.
-
Step 3: Blend the Soup : Transfer roasted vegetables (including the garlic) to a blender or food processor. Add sage leaves and 2 cups of broth. Blend until smooth, adding more broth gradually until you reach your desired consistency (Alternatively, use an immersion blender directly in a pot.)
-
Step 4: Simmer and Adjust Seasoning : Pour the blended soup into a large pot over medium heat. Add any remaining broth, and stir in butter and cream if using. Taste and adjust salt, pepper, or nutmeg as needed. Simmer for 5–10 minutes to let the flavors meld together.
-
Step 5: Serve : Ladle the soup into bowls. Garnish with a drizzle of cream, a sprinkle of pepper, or crisp fried sage leaves. Serve warm with crusty bread or a side salad.
