Roasted Butternut Squash Sage Soup: The Ultimate Cozy Fall Comfort Bowl

If there’s one dish that captures the soul of fall cooking, it’s a deeply creamy, aromatic bowl of Roasted Butternut Squash Sage Soup. This soup is the perfect blend of earthy sweetness, velvety texture, and warm herbal flavor. Roasting the squash first intensifies its natural caramelized sweetness, while fresh sage adds a savory depth that transforms a simple autumn soup into something elegant, comforting, and absolutely restaurant-worthy.

Whether you’re planning a cozy family dinner, hosting a holiday gathering, or meal-prepping nourishing lunches for the week, this soup checks every box. It’s wholesome, filling, freezer-friendly, and is made entirely with simple ingredients you can find anywhere. Best of all, it tastes like you simmered it for hours — even though it’s remarkably easy.

Today, we’re diving into the full, detailed, step-by-step recipe, complete with roasting tips, ingredient notes, variations, and expert tricks for making a soup that feels gourmet… without gourmet effort.

Why You’ll Love This Roasted Butternut Squash Sage Soup

• Deep caramelized flavor thanks to roasting.
• Creamy and luxurious without needing much cream.
• Perfectly balanced between sweet, earthy, and savory.
• Meal-prep dream: reheats beautifully and tastes even better the next day.
• A cozy, nutrient-rich bowl packed with Vitamin A, antioxidants, and warming spices.
• Elegant enough for holidays, simple enough for weeknights.

If autumn had a flavor, this soup would be it.

Ingredients You’ll Need

Fresh, aromatic, and easy-to-find favorites come together here. Roasting the vegetables enhances every single one.

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed
• 1 large yellow onion, chopped
• 4 cloves garlic, peeled
• 2 tablespoons olive oil
• 6–8 fresh sage leaves
• 4 cups vegetable broth (or chicken broth for a richer flavor)
• ½ cup heavy cream (optional but recommended for silkiness)
• ½ teaspoon salt
• ¼ teaspoon pepper
• ⅛ teaspoon nutmeg (optional but incredible for warmth)
• Crispy sage leaves or cream for garnish

Step-By-Step Instructions

1. Roast the butternut squash.

Preheat oven to 425°F (220°C). Spread the cubed squash, onion, and garlic on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss. Roast for 35–40 minutes until soft and caramelized on the edges.

2. Add everything to a pot.

Transfer the roasted vegetables to a large pot. Pour in the vegetable broth, add the fresh sage leaves, and bring to a gentle simmer for 10 minutes to infuse the broth.

3. Blend until velvety smooth.

Use an immersion blender to puree the soup until creamy. (Or transfer to a blender carefully in batches.)

4. Add cream + season.

Stir in the heavy cream, nutmeg, and additional salt/pepper to taste.

5. Serve with toppings.

Garnish with crispy sage leaves, a swirl of cream, or roasted pumpkin seeds.

Roasted Butternut Squash Sage Soup

A creamy, cozy, deeply flavorful roasted butternut squash soup infused with fresh sage, caramelized veggies, and warm spices.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: American, Autumn

Calories: 180

Ingredients

  

Soup

• 1 large butternut squash peeled, seeded, cubed
• 1 yellow onion chopped
• 4 cloves garlic
• 2 tbsp olive oil
• 6-8 leaves fresh sage
• 4 cups vegetable broth or chicken broth
• 0.5 cup heavy cream optional but recommended
• 0.5 tsp salt
• 0.25 tsp pepper
• 0.125 tsp nutmeg optional

Equipment

• Baking sheet
• Large pot
• Blender or immersion blender
• Sharp knife

Method

 

1. Preheat oven to 425°F (220°C). Arrange squash, onion, and garlic on a baking sheet and drizzle with olive oil. Season with salt and pepper.
2. Roast for 35–40 minutes until vegetables are soft and caramelized.
3. Transfer roasted vegetables to a large pot. Add broth and fresh sage. Simmer for 10 minutes.
4. Blend soup with an immersion blender or in batches in a standing blender until smooth.
5. Stir in cream and nutmeg. Adjust seasoning to taste.
6. Serve hot with crispy sage or a swirl of cream.

Notes

For a dairy-free version, substitute coconut milk for cream.

Expert Tips for the Best Flavor

Roast at high heat.

Don’t rush the roasting — the caramelization is key.

Use fresh sage, not dried.

Sage is a bold, earthy herb and shines best when fresh.

Blend longer than you think.

A truly silky soup needs a full minute or two of blending.

Finish with acidity.

A tiny squeeze of lemon brightens everything.

Try half stock, half water for a lighter flavor if your broth is very salty.

Variations You’ll Love

1. Coconut Sage Butternut Soup

Swap heavy cream for coconut milk for a dairy-free version.

2. Spicy Autumn Soup

Add ½ teaspoon cayenne or chili paste.

3. Apple-Infused

Add 1 chopped Honeycrisp apple to the roasting pan for a sweet-tart twist.

4. Maple Roasted

Drizzle the squash with 1 tablespoon maple syrup before roasting.

5. Protein Upgrade

Add cooked shredded chicken or white beans.

Serving Suggestions

• Serve with toasted sourdough or garlic bread.
• Pair with a fall salad: kale, apples, cranberries.
• Serve in small bowls for a holiday starter.
• Top with bacon crumbles, crispy onions, or pumpkin seeds.
• Add a drizzle of browned butter with sage for instant gourmet magic.

How to Store, Freeze & Reheat

Store:

Up to 5 days refrigerated in airtight containers.

Freeze:

Freeze in bags or containers up to 3 months. Leave room for expansion.

Reheat:

Warm slowly on the stove. Add a splash of broth if needed.