Sage Roasted Butternut Squash Soup Recipe
Sage Roasted Butternut Squash Soup is a creamy, comforting fall favorite made by roasting butternut squash, garlic, and onions with fresh herbs, then blending them into a smooth, flavorful soup. Garnished with crunchy roasted squash seeds and homemade croutons, this soup offers a delightful blend of savory, herbaceous, and nutty flavors, perfect for cozy dinners or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Soup:
- 1 butternut squash (3–4 lb)
- 1 medium yellow onion
- 1 head garlic
- 2 tbsp olive oil
- 1 tsp fine sea salt
- 1/2 tsp cracked black pepper
- 1 tsp chopped fresh sage
- 1 tsp fresh thyme leaves
- 3 cups vegetable broth (or chicken broth or water)
- 1/2 cup heavy cream (or cashew cream or coconut milk)
For the Roasted Squash Seeds:
- Reserved butternut squash seeds
- 1 tbsp olive oil
- Pinch of salt
For Serving:
- Homemade croutons
Instructions
- Prepare the Vegetables and Seeds: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Cut the butternut squash in half lengthwise and remove the seeds, reserving them for later use. Peel and quarter the onion, slice the top off the garlic head and drizzle with olive oil, then wrap it in foil. Arrange the squash halves cut-side up, onion pieces, and wrapped garlic on the baking sheet. Drizzle squash and onion with olive oil and sprinkle with sea salt, black pepper, chopped fresh sage, and thyme leaves, ensuring all vegetables are well coated to enhance flavor.
- Roast the Vegetables: Place the baking sheet with prepared vegetables in the preheated oven and roast for about 45 minutes, until the squash is tender when pierced with a fork and onions are caramelized. Remove the tray and allow the vegetables to cool slightly for easier handling.
- Prepare and Roast Butternut Squash Seeds: While the vegetables roast, rinse the reserved squash seeds well to remove pulp and pat dry with a towel. Toss the seeds with olive oil and a pinch of salt, spread evenly on a separate baking sheet, and roast at 350°F (176°C) for 15-20 minutes, stirring halfway through. Optionally, roast a few extra minutes for extra crunch but watch carefully to avoid burning.
- Blend and Heat the Soup: When cool enough to handle, scoop out the roasted squash flesh, squeeze the roasted garlic cloves from the foil, and add them along with roasted onions into a large stockpot. Pour in the vegetable broth and use an immersion blender to puree until smooth and creamy. Gently heat the soup over low heat until warmed through. Stir in the heavy cream and adjust seasoning with salt and pepper to taste.
- Serve and Garnish: Ladle the hot soup into bowls and top each serving with a handful of the roasted butternut squash seeds and some homemade croutons for added texture and flavor. Serve immediately and enjoy this comforting, aromatic soup.
Notes
- You can substitute the heavy cream with cashew cream or coconut milk for a dairy-free option.
- Vegetable broth can be replaced with chicken broth or water if preferred.
- Make sure to remove all pulp from the squash seeds before roasting for the best crunch.
- Keep an eye on the seeds while roasting to prevent them from burning.
- Homemade croutons add a delightful crunch but store-bought can be used for convenience.
- Fresh herbs like sage and thyme can be swapped for dried—you’ll need about a third of the amount.
Keywords: butternut squash soup, roasted squash soup, sage soup, creamy squash soup, fall soup, roasted vegetable soup
