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Creamy Roasted Butternut Squash Soup with Sage

creamy roasted butternut squash soup with sage - featured image
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A silky, rich, and comforting soup made with roasted butternut squash, fresh sage, and coconut milk. This easy 5-ingredient recipe delivers deep, caramelized flavors perfect for fall weeknights.

Ingredients

Scale
  • 1 large butternut squash, peeled and cubed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
  • 4 cups vegetable broth (low-sodium recommended)
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tablespoons butter (or olive oil for vegan)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 pinch nutmeg (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large roasting pan or half-sheet pan with parchment paper.
  2. Wash the squash, cut off the top and bottom, slice in half lengthwise, scoop out seeds, peel the skin, and cut the flesh into 1-inch cubes.
  3. Toss squash cubes with a little olive oil, salt, and pepper. Spread them in a single layer on the prepared pan.
  4. Roast the squash for 25-30 minutes until tender and slightly browned.
  5. While squash roasts, melt butter in a large pot or Dutch oven over medium heat.
  6. Add diced onion and cook until soft and translucent, about 5 minutes.
  7. Add minced garlic and fresh sage; cook for 1 minute until fragrant.
  8. Add the roasted squash to the pot with the onions. Pour in vegetable broth.
  9. Bring to a boil, then reduce heat to low and simmer for 10 minutes to meld flavors.
  10. Remove pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a countertop blender, venting the lid carefully.
  11. Stir in coconut milk and a pinch of nutmeg. Taste and adjust seasoning with salt and pepper.
  12. Heat through for another 2 minutes. Serve warm.

Notes

Roast the squash in a single layer to ensure caramelization rather than steaming. Do not boil the coconut milk vigorously as it may separate; add it at the end and just warm through. The soup can be stored in the fridge for up to 5 days or frozen for up to 3 months. Reheat gently on the stove.

Nutrition

Keywords: butternut squash soup, roasted squash, sage soup, creamy soup, fall recipes, vegan soup, gluten-free soup, easy dinner, comfort food, healthy soup

Find it online: https://shimmersnack.com/creamy-roasted-butternut-squash-soup-with-sage-easy-5-ingredient-recipe/