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Creamy Roasted Butternut Squash Soup with Sage – Easy & Perfect

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This creamy roasted butternut squash soup with sage is a comforting, easy-to-make recipe that turns a simple squash into a velvety, flavorful soup. Perfect for cozy evenings, it’s a crowd-pleaser that’s both healthy and indulgent.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6–8 fresh sage leaves, roughly chopped (plus more for garnish)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon unsalted butter (or olive oil for dairy-free)
  • 4 cups vegetable broth (low-sodium)
  • ½ cup heavy cream (or coconut cream for dairy-free)
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the squash: peel, halve lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. In a large bowl, toss squash cubes with olive oil, salt, pepper, and chopped sage. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. While squash roasts, melt butter in a large pot over medium heat. Add diced onion and cook for 5-6 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
  5. Add roasted squash to the pot with onions and garlic. Stir and cook for 1-2 minutes.
  6. Pour in vegetable broth and bring to a gentle simmer. Cook for 5-7 minutes.
  7. Remove pot from heat. Use an immersion blender to puree until smooth. (If using a regular blender, work in batches and vent lid.)
  8. Stir in heavy cream and ground nutmeg. Taste and adjust seasoning with salt and pepper.
  9. Serve hot, garnished with a drizzle of cream, fresh sage leaves, and black pepper.

Notes

Roasting the squash at high temperature caramelizes natural sugars. Don’t crowd the pan to avoid steaming. Taste and adjust seasoning before and after adding cream. For silkiest texture, blend for a full minute. If soup is too thick, thin with extra broth; if too thin, simmer uncovered to reduce. The soup can be made ahead and tastes even better the next day. For vegan version, use olive oil and coconut cream.

Nutrition

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

Find it online: https://novanosh.com/creamy-roasted-butternut-squash-soup-with-sage-easy-and-perfect/