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Quick Creamy Butternut Squash Soup with Sage

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This quick and easy butternut squash soup is roasted to deepen its flavor, then blended with sage and cream for a velvety, comforting bowl. Perfect for busy weeknights, it’s a crowd-pleaser that will change your mind about squash soup.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage leaves, chopped (or 2 teaspoons dried sage)
  • 3 cups vegetable broth (or chicken broth)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • Salt and black pepper to taste
  • Optional toppings: toasted pumpkin seeds, extra cream drizzle, crispy sage leaves, crumbled bacon

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
  2. Prepare the squash: cut off the top and bottom, slice in half lengthwise, scoop out seeds, peel, and cut into 1-inch cubes. If using pre-cut squash, skip this step.
  3. Toss the cubed squash with 1 tablespoon olive oil, a generous pinch of salt, and black pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and edges are browned.
  4. While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-6 minutes until soft and translucent. Add the minced garlic and chopped sage, cook for 1 minute until fragrant.
  5. Add the roasted squash to the pot with the onions and garlic. Pour in the vegetable broth and stir. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes.
  6. Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until smooth. If using a regular blender, work in batches, filling no more than halfway, and blend until smooth.
  7. Stir in the heavy cream (or coconut milk) until fully incorporated. Taste and adjust salt and pepper as needed. If too thick, add a splash more broth or water.
  8. Ladle into bowls and garnish with desired toppings: extra cream drizzle, toasted pumpkin seeds, crispy sage leaves, or crumbled bacon.

Notes

Don’t skip roasting the squash—it deepens the flavor. For a vegan version, use full-fat coconut milk instead of cream. The soup tastes even better the next day. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, sage, quick dinner, fall soup, weeknight meal

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