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Cozy Roasted Butternut Squash Soup Recipe

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This creamy, dairy-free roasted butternut squash soup with sage is the ultimate comfort food for chilly evenings. Roasting the squash with fresh sage leaves creates a deep, caramelized flavor that makes this simple soup taste special.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds / 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 15–20 fresh sage leaves
  • 1 medium yellow onion, diced
  • 4 garlic cloves, smashed
  • 3 tablespoons olive oil, divided
  • 4 cups vegetable broth (low-sodium recommended)
  • 1/2 cup canned coconut milk (full-fat for creamiest texture)
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • Optional toppings: toasted pumpkin seeds, crispy fried sage leaves, drizzle of brown butter, swirl of plain yogurt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Prep the butternut squash: Cut off both ends, peel with a vegetable peeler, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. In a large bowl, toss the cubed squash with 2 tablespoons olive oil, 10 fresh sage leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread in a single layer on the prepared baking sheet.
  4. Roast for 25-30 minutes, flipping halfway through, until deep golden-brown and fork-tender.
  5. While squash roasts, heat remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add diced onion and cook 5-7 minutes until soft and translucent. Add smashed garlic cloves and cook 1 minute until fragrant.
  6. Add the roasted squash and crispy sage leaves to the pot with the onions and garlic.
  7. Pour in 4 cups vegetable broth. Bring to a simmer over medium-high heat, then reduce heat to low and cook for 10 minutes.
  8. Turn off heat. Using an immersion blender, blend the soup until smooth. (If using a regular blender, let cool 5 minutes, then blend in batches, filling no more than halfway and holding lid down with a towel.)
  9. Stir in the coconut milk. Taste and adjust seasoning with additional salt or a pinch of red pepper flakes if desired.
  10. Serve immediately, topped with your favorite garnishes.

Notes

For best flavor, don’t skip roasting the squash—it creates deep caramelization. Use fresh sage, not dried. If soup is too thick after blending, add a splash more broth or water. This soup tastes even better the next day. To freeze, cool completely and store in airtight containers for up to 3 months.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, vegan soup, dairy-free soup, fall soup, comfort food, sage, coconut milk

Find it online: https://jollyfork.com/cozy-roasted-butternut-squash-soup-recipe/