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Sage Roasted Butternut Squash Soup

A silky, aromatic fall soup made with roasted butternut squash, fresh sage, garlic, onions, and a touch of cream for the perfect cozy dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American, Fall
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 large butternut squash peeled and cubed
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 3 cloves garlic
  • 8 leaves fresh sage
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 4 cups vegetable broth
  • 0.5 cup heavy cream optional
  • 1 pinch nutmeg optional

Equipment

  • Baking sheet
  • Large pot
  • Immersion blender
  • Knife and cutting board

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Place cubed butternut squash on a baking sheet and drizzle with olive oil, salt, pepper, and half of the sage leaves. Roast 30–40 minutes until caramelized.
  3. In a pot, sauté onions in olive oil until soft. Add garlic, thyme, and remaining sage leaves.
  4. Add roasted squash to the pot and pour in vegetable broth. Bring to a simmer.
  5. Blend the soup until smooth using an immersion blender.
  6. Stir in heavy cream and a pinch of nutmeg. Adjust seasoning to taste.
  7. Serve warm with crispy sage, cream swirl, or pumpkin seeds.

Notes

For vegan version, substitute coconut milk for cream.