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Creamy Roasted Butternut Squash Soup

creamy roasted butternut squash soup - featured image
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A smooth, velvety soup featuring caramelized roasted butternut squash blended with cream and broth, topped with crispy sage and Parmesan for a cozy fall meal.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 lbs / 900g to 1.4kg), peeled, seeded, and cubed
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups (960 ml) vegetable or chicken broth
  • 1/2 cup (120 ml) heavy cream or half-and-half (can substitute coconut cream for dairy-free)
  • About 15 fresh sage leaves
  • 1/2 cup (50g) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of freshly grated nutmeg

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel, seed, and cut the butternut squash into roughly 1-inch cubes.
  3. Toss the squash cubes with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  4. Roast the squash for 30-35 minutes, turning halfway through, until golden brown and tender.
  5. While the squash roasts, heat a large saucepan over medium heat. Add 3 tablespoons butter and sauté diced onion until translucent, about 5 minutes.
  6. Add minced garlic and cook for 1-2 minutes until fragrant.
  7. Add the roasted squash to the saucepan, pour in 4 cups broth, bring to a simmer, and cook for 10 minutes.
  8. Blend the soup until smooth and creamy using an immersion blender or countertop blender in batches.
  9. Stir in 1/2 cup heavy cream, season with salt, pepper, and optional nutmeg. Keep warm on low heat.
  10. For the topping, melt 1 tablespoon butter in a small skillet over medium heat.
  11. Add fresh sage leaves and fry until crisp, about 2 minutes per side. Drain on paper towels.
  12. Sprinkle the crispy sage with 1/2 cup grated Parmesan while still warm.
  13. Ladle the soup into bowls and garnish with the crispy sage and Parmesan topping before serving.

Notes

If the soup is too thick after blending, add a splash of broth or water to adjust consistency. Watch the sage carefully when frying to avoid burning. For a vegan version, substitute butter with olive oil or vegan butter, use coconut cream, and skip or replace Parmesan with nutritional yeast. Soup tastes better the next day and can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, fall recipes, cozy meals, sage, Parmesan, easy soup

Find it online: https://cookluma.com/creamy-roasted-butternut-squash-soup-recipe-perfect-for-cozy-fall-meals/