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Cozy Creamy Roasted Butternut Squash Soup with Sage – Best Easy Recipe

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This creamy roasted butternut squash soup with sage is the ultimate fall comfort food. Made with simple ingredients and roasted to deepen the flavors, it’s ready in under an hour and perfect for cozy nights.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds / 900g-1.4 kg)
  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 3 cloves garlic, smashed
  • 10–12 fresh sage leaves (plus more for garnish)
  • 3 cups vegetable broth (720 ml)
  • 1/2 cup half-and-half (120 ml)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • Pinch of nutmeg (optional, about 1/8 teaspoon)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prepare the butternut squash: cut off both ends, cut in half where the narrow neck meets the round bulb, peel with a vegetable peeler, cut neck into 1-inch cubes, cut bulb in half, scoop out seeds, and cut flesh into similar-sized cubes.
  3. Place cubed squash on the prepared baking sheet. Add smashed garlic cloves and fresh sage leaves. Drizzle with 2 tablespoons olive oil, sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss to coat evenly. Spread in a single layer. Roast for 30-35 minutes, flipping halfway, until tender and caramelized.
  4. While squash roasts, heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent.
  5. Once squash is done, add it to the pot with the onions, including all roasted sage leaves and garlic cloves. Pour in 3 cups vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  6. Remove pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, let cool for 5 minutes, then blend in batches (fill no more than halfway).
  7. Return blended soup to the pot. Stir in 1/2 cup half-and-half, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and pinch of nutmeg. Heat over low heat for 3-5 minutes, stirring occasionally, until warmed through. Do not boil.
  8. Taste and adjust seasonings as needed.
  9. Serve immediately, garnished with fresh sage leaves, a drizzle of cream or coconut milk, and a crack of black pepper.

Notes

For a vegan version, swap half-and-half with full-fat canned coconut milk. For a thicker soup, add a peeled and cubed potato to the roasting pan. The soup tastes even better the next day. Freeze without cream for up to 3 months.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, creamy squash soup, sage soup, fall soup, easy soup recipe

Find it online: https://zestynora.com/cozy-creamy-roasted-butternut-squash-soup-with-sage-best-easy-recipe/