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Creamy Roasted Butternut Squash & Sage Soup

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A velvety, comforting soup made with roasted butternut squash, caramelized onions, and crispy sage leaves. This recipe is a love letter to a lost bistro classic, refined through twelve attempts to achieve deep, nutty flavor and silky texture.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, roughly chopped
  • 4–5 garlic cloves, smashed
  • 15–20 fresh sage leaves
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cups vegetable broth
  • ½ cup heavy cream
  • Salt and black pepper to taste
  • ¼ teaspoon freshly grated nutmeg

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut off both ends of the butternut squash, slice in half lengthwise, scoop out seeds, peel, and cut into 1-inch cubes.
  3. Spread squash cubes, chopped onion, and smashed garlic on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Spread in a single layer.
  4. Roast for 30-35 minutes until tender and golden-brown, shaking the pan halfway through.
  5. While squash roasts, melt 2 tablespoons butter in a small skillet over medium heat. Add sage leaves in a single layer and cook 30-60 seconds per side until crispy. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt.
  6. Transfer roasted squash mixture to a large soup pot. Add 4 cups vegetable broth. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
  7. Blend the soup until smooth using an immersion blender (or in batches in a regular blender, letting soup cool slightly first).
  8. Stir in ½ cup heavy cream and ¼ teaspoon nutmeg. Season with salt and pepper to taste.
  9. Simmer gently for 5 more minutes, being careful not to boil after adding cream.
  10. Ladle into bowls and garnish with crispy sage leaves and a drizzle of cream if desired.

Notes

Roast the squash until deeply browned for best flavor. Do not skip the nutmeg—it enhances the squash. Season in layers: before roasting, after blending, and before serving. For a vegan version, use coconut oil and full-fat coconut milk. For a spicy twist, add diced jalapeño or red pepper flakes. For an apple variation, add a chopped Granny Smith apple to the roasting pan. For a curried version, stir in 1 tablespoon curry powder after blending. Adjust broth amount for desired thickness (3 cups for thicker, 5 cups for thinner). Soup keeps in the refrigerator for up to 5 days and freezes for up to 3 months. Reheat gently on the stovetop, not in the microwave.

Nutrition

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

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