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Creamy Roasted Butternut Squash Soup with Crispy Sage

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This creamy roasted butternut squash soup with crispy sage is simple, comforting, and packed with flavor. Roasting the squash brings out its natural sweetness, while the crispy sage adds a nutty, herbaceous crunch.

Ingredients

Scale
  • 1 large butternut squash (about 3–4 pounds), peeled, seeded, and cut into 1.5-inch cubes (about 6–7 cups)
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 3 tablespoons olive oil, divided
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1 small bunch fresh sage (about 12–15 leaves for garnish, plus a few more for infusing)
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Optional garnishes: brown butter, red pepper flakes, crème fraîche, toasted pumpkin seeds

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the squash: Cut off both ends, peel with a vegetable peeler, cut in half lengthwise, scoop out seeds, and cut into 1.5-inch cubes.
  3. Toss the squash cubes with 2 tablespoons olive oil, a generous pinch of salt, and several grinds of black pepper. Spread in a single layer on the baking sheet. Add the 4 smashed garlic cloves. Roast for 30-35 minutes, flipping halfway, until tender and edges are deeply golden and caramelized.
  4. While the squash roasts, fry the sage: Melt 2 tablespoons butter in a small skillet over medium heat. Add 12-15 fresh sage leaves in a single layer. Cook for 30-45 seconds per side until crisp and the butter starts to brown slightly. Transfer sage to a paper towel-lined plate. Reserve the browned butter in the pan.
  5. In a large Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook for 6-7 minutes, stirring occasionally, until soft and translucent.
  6. Add the roasted squash and garlic to the pot with the onions. Pour in the 4 cups vegetable broth. Stir, scraping up any browned bits. Bring to a gentle simmer over medium-high heat, then reduce heat to low and cook for 10 minutes.
  7. Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth. (Alternatively, let cool slightly and blend in batches in a regular blender.)
  8. Stir in the 1/2 cup heavy cream and the reserved browned butter. Taste and adjust seasoning with more salt and pepper. If too thick, add a splash more broth or water.
  9. Ladle into bowls and garnish with crispy sage leaves and a drizzle of extra browned butter or olive oil if desired.

Notes

Don’t rush the roast—caramelized edges are key for flavor. Watch the sage carefully as it burns quickly. Season in layers for best results. For the silkiest soup, blend thoroughly. The soup can be made ahead and freezes well.

Nutrition

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

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