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Creamy Roasted Butternut Squash Soup with Crispy Sage

creamy roasted butternut squash soup with crispy sage - featured image
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A velvety, naturally creamy soup made from deeply caramelized roasted butternut squash, finished with a touch of coconut milk or cream and topped with crispy fried sage leaves for a perfect textural contrast.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 1 whole head garlic
  • 2–3 tablespoons olive oil
  • 4 cups vegetable or chicken broth (low-sodium recommended)
  • 1/2 cup full-fat canned coconut milk or heavy cream
  • 15–20 fresh sage leaves
  • 2 tablespoons butter or ghee
  • Salt and black pepper to taste
  • Optional garnishes: good olive oil, red pepper flakes, toasted pumpkin seeds, coconut cream

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Place cubed squash on the baking sheet. Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and place on the sheet. Drizzle squash with 2 tablespoons olive oil, salt, and pepper; toss to coat.
  4. Roast for 30-40 minutes, flipping halfway, until squash is tender and caramelized.
  5. While squash roasts, heat a drizzle of olive oil in a large soup pot over medium heat. Add diced onion and a pinch of salt; cook 5-7 minutes until soft and translucent.
  6. Add roasted squash and squeezed roasted garlic cloves to the pot. Pour in 4 cups broth and add 4-5 fresh sage leaves. Bring to a boil, then reduce heat, cover, and simmer 15-20 minutes.
  7. Remove from heat. Blend soup with an immersion blender until smooth, or in batches in a countertop blender (cool slightly first).
  8. Stir in 1/2 cup coconut milk or heavy cream. Adjust seasoning with salt and pepper. Keep warm.
  9. In a small skillet, melt 2 tablespoons butter or ghee over medium heat. Fry remaining sage leaves in a single layer for 15-30 seconds per side until crisp. Drain on paper towels.
  10. Ladle soup into bowls, top with crispy sage leaves, a drizzle of sage-infused butter, and optional garnishes. Serve immediately.

Notes

For best flavor, don’t crowd the baking sheet; use two if needed. Pat sage leaves dry before frying to prevent splattering. Soup thickens as it sits; add broth when reheating. Can be frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, crispy sage, fall soup, vegetarian soup, vegan option, gluten-free

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