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Creamy Roasted Butternut Squash Soup with Crispy Sage

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A silky smooth and rich roasted butternut squash soup topped with crispy sage leaves, perfect for cozy dinners and holiday starters. This easy recipe balances natural sweetness with savory herb crunch.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs / 900-1350g), peeled, seeded, and cubed
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, diced
  • 3 large garlic cloves, minced
  • 4 cups (960 ml) vegetable or chicken broth
  • 1/2 cup (120 ml) heavy cream (optional; can substitute with coconut milk for dairy-free)
  • 12–15 fresh sage leaves
  • Salt to taste (kosher salt recommended)
  • Freshly ground black pepper to taste
  • 1/4 teaspoon ground nutmeg
  • Optional: pinch of cayenne pepper or drizzle of maple syrup

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel, seed, and cut the butternut squash into 1-inch cubes. Toss with 2 tablespoons olive oil, a pinch of salt, and freshly ground black pepper. Spread evenly on the baking sheet.
  3. Roast the squash for 25-30 minutes until tender and golden brown, tossing halfway through for even cooking.
  4. While the squash roasts, heat a large pot or Dutch oven over medium heat. Add a splash of olive oil and sauté diced onion until translucent, about 5-7 minutes. Add minced garlic and cook for 1-2 minutes until fragrant.
  5. Add the roasted squash to the pot with onions and garlic. Pour in 4 cups of broth and bring to a gentle boil.
  6. Reduce heat to low and simmer for 10 minutes. Season with ground nutmeg, salt, and pepper to taste.
  7. Use an immersion blender to puree the soup until silky smooth. Alternatively, blend in batches in a countertop blender. Stir in 1/2 cup heavy cream or coconut milk and adjust seasoning if needed.
  8. In a small pan, heat 1 tablespoon olive oil over medium heat. Fry fresh sage leaves for about 1 minute per side until crisp but not burnt. Remove and drain on paper towels.
  9. Ladle soup into bowls and garnish with crispy sage leaves. Optionally drizzle with olive oil or a swirl of cream.

Notes

If soup is too thick after blending, stir in more broth or water to desired consistency. Be careful not to burn sage leaves when frying. Blend hot soup in small batches with lid slightly ajar to avoid splatter. Adjust seasoning after blending as flavors may change.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, crispy sage, fall soup, easy soup recipe, dairy-free soup option, cozy soup

Find it online: https://fizzlefork.com/creamy-roasted-butternut-squash-soup-recipe-easy-and-perfect-with-crispy-sage/