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Creamy Butternut Squash Soup with Toasted Sage Recipe

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This creamy butternut squash soup with toasted sage is the ultimate fall comfort food. Roasted squash, crispy sage, and a touch of cream create a velvety, flavorful soup that’s simple enough for a weeknight and special enough for Thanksgiving.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed
  • 3 tablespoons unsalted butter, divided
  • 12–15 large fresh sage leaves
  • 4 cups vegetable broth (low-sodium preferred)
  • ½ cup heavy cream
  • Salt and black pepper to taste
  • Optional garnishes: extra cream, crispy sage leaves, red pepper flakes, toasted pumpkin seeds

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel and cube the butternut squash into 1-inch pieces. Spread on the baking sheet, drizzle with 2 tablespoons melted butter, and season with salt and pepper. Toss to coat. Roast for 25-30 minutes, flipping halfway, until tender and golden brown.
  3. While squash roasts, toast the sage: Heat 1 tablespoon butter in a small skillet over medium heat. Add sage leaves in a single layer and cook 1-2 minutes per side until crispy and dark green. Transfer to a paper towel-lined plate. Reserve the browned butter.
  4. In a large soup pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook 5-7 minutes until soft and translucent. Add smashed garlic and cook 1 minute more until fragrant.
  5. Add roasted squash cubes to the pot along with vegetable broth. Season with a pinch of salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Remove from heat. Using an immersion blender (or regular blender in batches), puree until completely smooth. Stir in heavy cream and reserved browned butter. Adjust salt and pepper to taste.
  7. Ladle into bowls and garnish with crispy sage leaves, a drizzle of cream, and optional red pepper flakes or pumpkin seeds. Serve hot.

Notes

Don’t skip roasting the squash—it adds deep caramelized flavor. Watch the sage carefully as it burns quickly. Season in layers for best results. Let soup cool slightly before blending to avoid splattering. For a vegan version, use olive oil or vegan butter and full-fat coconut milk instead of cream. Soup can be made ahead and tastes even better the next day.

Nutrition

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

Find it online: https://jollyfork.com/creamy-butternut-squash-soup-with-toasted-sage-recipe/