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Creamy Easy Butternut Squash Soup with Crispy Sage

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This silky, velvety butternut squash soup is made by roasting the squash until caramelized, then blending until perfectly smooth. Topped with crispy fried sage leaves, it’s a comforting fall and winter classic that’s surprisingly simple to make.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled and cut into 1-inch cubes (about 4–5 cups)
  • 1 large yellow onion, diced
  • 4–5 garlic cloves, smashed
  • 4 tablespoons unsalted butter, divided
  • 4 cups low-sodium vegetable broth
  • 15–20 fresh sage leaves
  • Salt and black pepper, to taste
  • 1 teaspoon maple syrup (optional)
  • ¼ cup heavy cream or coconut milk (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the cubed squash with 2 tablespoons of melted butter, a pinch of salt, and a few cracks of black pepper. Spread in a single layer on a rimmed baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized.
  3. While the squash roasts, heat a large pot or Dutch oven over medium heat. Add the remaining 2 tablespoons of butter. Once melted and foaming, add the diced onion. Cook for 5-7 minutes, stirring occasionally, until soft and translucent.
  4. Add the smashed garlic cloves to the pot and cook for 1 minute until fragrant.
  5. Pour in the vegetable broth. Scrape up any browned bits from the bottom of the pot. Bring to a gentle simmer.
  6. Add the roasted squash to the pot. Stir and let simmer for 5 minutes. If using maple syrup, add it now.
  7. Remove the pot from the heat. Using an immersion blender, blend the soup until completely smooth. (Alternatively, blend in batches in a regular blender, holding the lid down with a towel.)
  8. Taste and adjust seasoning with salt and pepper. If using heavy cream or coconut milk, stir it in now and heat gently without boiling.
  9. For the crispy sage: In a small skillet, heat a thin layer of butter or olive oil over medium heat. Add the sage leaves in a single layer and fry for 15-20 seconds per side until bright green and crisp. Transfer to a paper towel-lined plate and sprinkle with flaky salt.
  10. Ladle the soup into bowls and top with crispy sage leaves. Serve immediately.

Notes

Roasting the squash instead of boiling concentrates the flavor and develops natural sweetness. Fry the sage at the last minute for maximum crunch. The soup can be made ahead and actually tastes better the next day. For a vegan version, replace butter with olive oil or vegan butter.

Nutrition

Keywords: butternut squash soup, creamy soup, fall soup, winter soup, crispy sage, easy soup, vegetarian soup, gluten-free soup

Find it online: https://cookluma.com/creamy-easy-butternut-squash-soup-with-crispy-sage/