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Creamy Roasted Butternut Squash Soup Recipe with Crispy Sage

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This creamy roasted butternut squash soup with crispy sage is the ultimate fall comfort food. Roasting the squash brings out its natural sweetness, while the crispy sage adds a salty, herby crunch that makes each spoonful memorable.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, skin on
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • ½ cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 tablespoons fresh sage leaves, finely chopped (about 8–10 leaves)
  • Pinch of nutmeg (freshly grated if possible)
  • 12–15 fresh sage leaves, whole (for crispy sage topping)
  • 2 tablespoons butter (or olive oil for dairy-free)
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.
  2. Prep the squash: Cut off both ends, peel with a vegetable peeler, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Roast the vegetables: Spread cubed squash and chopped onion on the baking sheet. Add garlic cloves (skin on). Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss. Roast for 35-40 minutes, flipping halfway, until squash is tender and caramelized. Garlic should be soft when squeezed.
  4. Cook the sage: While vegetables roast, heat remaining 1 tablespoon olive oil in a small skillet over medium heat. Add chopped sage and cook for 1-2 minutes until fragrant. Set aside.
  5. Make the crispy sage topping: In the same skillet, melt butter over medium heat. Add whole sage leaves in a single layer. Cook for 30-45 seconds per side until dark green and crispy. Transfer to a paper towel-lined plate and sprinkle with flaky sea salt.
  6. Squeeze the roasted garlic: Once vegetables are done and cooled slightly, squeeze soft garlic cloves out of their skins into a bowl. Discard skins.
  7. Combine and simmer: Transfer roasted squash, onion, and garlic to a large pot. Add vegetable broth and cooked chopped sage. Bring to a simmer over medium heat, then reduce to low and cook for 10 minutes.
  8. Blend until smooth: Use an immersion blender directly in the pot until completely smooth. If using a regular blender, work in batches, remove center cap, cover with a towel, and blend carefully.
  9. Add the cream and nutmeg: Stir in heavy cream and a pinch of nutmeg. Taste and adjust salt and pepper. Add more broth or water if too thick.
  10. Serve and garnish: Ladle soup into bowls, top with crispy sage leaves, and add an extra drizzle of cream if desired. Serve hot.

Notes

Don’t skip the roasting step—it gives the soup deep, caramelized flavor. Watch the garlic to avoid bitterness. Blend hot soup carefully to avoid splatters. Season gradually. The soup improves after a day in the fridge. For vegan version, use coconut milk and olive oil. For a spicy kick, add red pepper flakes or harissa. For apple-squash combo, roast an apple with the squash. For smoky twist, use smoked paprika and bacon bits. For curried version, add curry powder with the broth.

Nutrition

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

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