Description
This creamy butternut squash soup with crispy sage is a cozy, flavorful fall recipe that comes together in about 45 minutes. Roasted squash, fragrant sage, and a hint of nutmeg create a velvety, comforting bowl that’s perfect for weeknights or dinner parties.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream or full-fat coconut milk
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 12–15 fresh sage leaves
- 2 tablespoons unsalted butter
Instructions
- Preheat your oven to 400°F (200°C). Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and cube it into 1-inch pieces.
- Toss the cubed squash with 2 tablespoons of olive oil, a pinch of salt, and a few cracks of black pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until edges are golden and squash is fork-tender.
- While the squash roasts, heat a large pot over medium heat with a drizzle of olive oil. Sauté the diced onion for 5-6 minutes until soft and translucent. Add the minced garlic and cook for another minute, stirring constantly.
- Add the roasted squash to the pot along with 4 cups of vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
- Remove the pot from heat. Using an immersion blender, puree the soup until completely smooth. If using a regular blender, let the soup cool for a few minutes, then blend in batches.
- Stir in 1/2 cup of heavy cream (or coconut milk) and 1/4 teaspoon of nutmeg. Taste and adjust salt and pepper. If too thick, add a splash more broth or water.
- For the crispy sage: Melt 2 tablespoons of butter in a small skillet over medium heat. Add the sage leaves in a single layer and cook for 30-60 seconds per side until bright green and crisp. Transfer to a paper towel to drain.
- Ladle the soup into bowls. Top each serving with a few crispy sage leaves and a drizzle of the browned butter from the pan. Serve hot.
Notes
Roast the squash until deeply caramelized for the best flavor. Don’t skip the nutmeg—it adds warmth. For a vegan version, use coconut milk and coconut oil. The soup tastes even better the next day. Make fresh crispy sage just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 2 cups
- Calories: 320
- Sugar: 8
- Sodium: 600
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 6
- Protein: 5
Keywords: butternut squash soup, creamy soup, crispy sage, fall recipe, easy soup, vegetarian soup, gluten-free soup