Creamy Roasted Butternut Squash And Sage Soup – Cozy, Flavorful, And Simple

This soup tastes like a warm hug on a cool day. Roasting the squash first brings out deep, caramelized sweetness that blends beautifully with earthy sage and a touch of garlic. The texture is silky, the flavor is rich, and it’s easy enough for a weeknight.

Make it for a comforting lunch, a cozy dinner, or as a starter for a fall gathering.

What Makes This Recipe So Good

• Roasted flavor: Oven-roasting concentrates the squash’s natural sweetness and adds a subtle caramelized edge.
• Balanced and fragrant: Fresh sage, garlic, and a hint of nutmeg make the soup aromatic without overpowering the squash.
• Silky texture: Blending with broth and a splash of cream (or coconut milk) creates a velvety finish.
• Flexible and forgiving: Works with vegetable or chicken broth, dairy or dairy-free options, and different garnishes.
• Great for make-ahead: Keeps well, freezes beautifully, and reheats like a dream.

Ingredients

• 1 large butternut squash (about 3 to 3.5 lbs), peeled, seeded, and cubed
• 2 tablespoons olive oil, plus more for roasting
• 1 medium yellow onion, chopped
• 3 garlic cloves, smashed
• 8–10 fresh sage leaves (plus extra for garnish)
• 4 cups low-sodium vegetable or chicken broth
• 1/2 cup heavy cream or full-fat coconut milk
• 1 tablespoon maple syrup or honey (optional, for balance)
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• Optional garnishes: crispy sage leaves, toasted pepitas, a swirl of cream, crusty bread

Step-by-Step Instructions

1. Preheat and prep: Heat the oven to 425°F (220°C). Line a baking sheet with parchment. Toss the cubed squash with a drizzle of olive oil, salt, and pepper.

   Spread in a single layer.

2. Roast the squash: Bake for 25–30 minutes, flipping once, until the edges are caramelized and the cubes are tender when pierced.
3. Sauté aromatics: In a large pot, warm 2 tablespoons olive oil over medium heat. Add onion and a pinch of salt. Cook 5–7 minutes until softened.

   Stir in garlic and sage; cook 1–2 minutes until fragrant.

4. Combine and simmer: Add the roasted squash to the pot. Pour in the broth and bring to a gentle simmer for 10 minutes to let the flavors meld.
5. Blend until smooth: Use an immersion blender to purée the soup until silky. Or carefully transfer to a blender in batches and blend until smooth.

   Return to the pot if needed.

6. Finish the flavor: Stir in cream (or coconut milk), nutmeg, and maple syrup if using. Taste and adjust salt and pepper. If it’s too thick, add a splash of broth; if too thin, simmer a few more minutes.
7. Garnish and serve: Ladle into bowls and top with a swirl of cream, crispy sage leaves, or toasted pepitas.

   Serve with warm bread.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Freeze in portioned containers for up to 3 months. Leave a little headspace for expansion.
• Reheat: Warm gently on the stove over low heat. Add a splash of broth or water if it thickens in the fridge.

Why This is Good for You

• Rich in vitamins: Butternut squash is packed with vitamin A, vitamin C, and potassium.
• Fiber-filled: Helps you feel full and supports digestion.
• Healthy fats: Olive oil and optional coconut milk add satisfying, heart-healthy fats.
• Herb benefits: Sage brings antioxidants and a calming, digestive-friendly profile.

Common Mistakes to Avoid

• Skipping the roast: Boiling the squash alone can lead to flatter flavor.

  Roasting adds depth.

• Not salting in layers: Season the squash before roasting and the soup as you cook. It builds balanced flavor.
• Overloading the blender: Blend in batches if using a countertop blender. Hot liquids expand—be careful.
• Forgetting acidity or sweetness: A tiny splash of maple and the warmth of nutmeg round out the flavor.

  Don’t overdo it, though.

• Letting it get too thick: Add broth gradually until the texture is luxuriously smooth, not stodgy.

Recipe Variations

• Dairy-free: Use coconut milk or a creamy oat milk instead of cream.
• Apple twist: Add 1 peeled, chopped apple to the pot with the onion for a subtle fruity note.
• Spiced version: Stir in 1/2 teaspoon curry powder or 1/4 teaspoon smoked paprika for warmth.
• Extra protein: Add a can of drained white beans before blending for a heartier soup.
• Brown butter finish: Drizzle a spoonful of brown butter over each bowl for nutty richness.

FAQ

Can I use pre-cut squash?

Yes. Pre-cut squash saves time and works well. Choose fresh, firm cubes and roast as directed.

Do I have to peel the squash?

For the best texture, yes.

The peel can be tough and fibrous. A sharp vegetable peeler works quickly.

What can I use instead of sage?

Thyme works beautifully. You can also try a small amount of rosemary, but use less since it’s stronger.

How do I make it thicker or thinner?

For thicker soup, simmer a few extra minutes after blending.

For thinner, add warm broth a little at a time until it’s just right.

Can I make this ahead for guests?

Absolutely. Make it a day or two in advance. Reheat gently and finish with fresh garnishes so it tastes newly made.

Final Thoughts

This creamy roasted butternut squash and sage soup is simple, cozy, and deeply flavorful.

It’s the kind of recipe you’ll come back to all season—easy to adapt, easy to store, and always satisfying. A loaf of crusty bread and a few crisp sage leaves on top make it feel special without extra effort. Enjoy it on a weeknight or serve it proudly at your next gathering.