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Easy Creamy Butternut Squash Sage Soup Recipe

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This creamy butternut squash sage soup is deeply flavorful, silky smooth, and made with simple, real ingredients. Roasting the squash and garlic brings out natural sweetness, while crispy sage adds an earthy aroma.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 4 cloves garlic, whole
  • 10–12 fresh sage leaves, roughly chopped (plus a few whole for garnish)
  • 3 tablespoons unsalted butter
  • 4 cups vegetable broth (low-sodium preferred)
  • Salt and black pepper to taste
  • 1 tablespoon maple syrup (optional)
  • 1/4 cup heavy cream or coconut milk (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Cut into 1-inch cubes. Place on the baking sheet with the whole garlic cloves. Drizzle with 2 tablespoons olive oil and a generous pinch of salt. Toss to coat and spread in a single layer.
  3. Roast for 30-35 minutes, tossing halfway through, until the squash is deeply golden and caramelized. The garlic should be soft. Let cool slightly, then squeeze the garlic cloves out of their skins.
  4. While the squash roasts, dice the onion and chop the sage leaves.
  5. In a large pot over medium heat, melt the butter until it foams. Add the chopped sage and cook for 1-2 minutes, stirring constantly, until fragrant and starting to crisp. Use a slotted spoon to transfer the crispy sage to a plate for garnish.
  6. In the same pot, add the diced onion and cook over medium heat for 5-7 minutes, until soft and translucent.
  7. Add the roasted squash and garlic to the pot. Stir and cook for 1 minute.
  8. Pour in the vegetable broth, scraping up any browned bits. Bring to a gentle simmer, then reduce heat to low and simmer for 10 minutes.
  9. Remove from heat. Using an immersion blender, blend until smooth. If using a regular blender, let cool for 5 minutes, then blend in batches, holding the lid with a towel.
  10. Stir in maple syrup (if using), salt, and pepper to taste. Add heavy cream or coconut milk if desired. Adjust seasoning.
  11. Serve immediately, topped with reserved crispy sage leaves and a crack of black pepper.

Notes

Do not rush the roasting—caramelization is key for flavor. Use fresh sage, not dried. Season in layers for best results. Watch the sage closely when frying to avoid burning. The soup improves after a day in the fridge. For a vegan version, use olive oil instead of butter and coconut milk instead of cream.

Nutrition

Keywords: butternut squash soup, creamy soup, sage soup, fall soup, vegetarian soup, gluten-free soup, easy soup recipe

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