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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
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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.