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Creamy Roasted Butternut Squash Soup with Sage

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This creamy roasted butternut squash soup with sage is a quick and easy comfort food that comes together in about 45 minutes. Roasting the squash concentrates its natural sweetness, creating a velvety, dairy-free soup that’s perfect for busy weeknights and always gets rave reviews.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled and cubed
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, skin on
  • 2 tablespoons olive oil, plus more for drizzling
  • 10–12 fresh sage leaves, plus more for garnish
  • 3 cups low-sodium vegetable broth
  • 1/2 cup canned coconut milk (full-fat)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • Optional: 1 tablespoon maple syrup

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel and cube the butternut squash into 1-inch cubes. Cut off both ends, peel, halve, scoop out seeds, and cube.
  3. Place the cubed squash and chopped onion on the baking sheet. Add the garlic cloves (skin on). Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss to coat. Spread in a single layer.
  4. Roast for 25-30 minutes, flipping halfway, until squash is tender and golden-brown. Garlic should be soft.
  5. While vegetables roast, heat a drizzle of olive oil in a small skillet over medium heat. Add sage leaves and cook for 30-60 seconds until crispy. Transfer to a paper towel-lined plate.
  6. When vegetables are done, squeeze roasted garlic out of its skin. Discard skins. Transfer roasted squash, onion, and garlic to a large soup pot or Dutch oven.
  7. Add 3 cups vegetable broth to the pot. Bring to a simmer over medium heat, then reduce to low. Let bubble gently for 5 minutes.
  8. Add coconut milk and half of the crispy sage leaves. Stir in nutmeg and maple syrup if using. Taste and adjust salt and pepper.
  9. Blend the soup until smooth using an immersion blender directly in the pot, or in batches in a regular blender (fill no more than halfway, hold lid with a towel). Return blended soup to pot.
  10. Warm over low heat for a few minutes. Ladle into bowls, garnish with remaining crispy sage leaves and a drizzle of olive oil or coconut milk. Serve hot.

Notes

Don’t skip the roasting step—it’s key for flavor. Cut squash cubes evenly for even roasting. Watch sage carefully when frying to avoid burning. Season in layers: salt at roasting, adjust after blending, taste before serving. Let soup rest after blending for flavors to meld. Soup thickens upon refrigeration; thin with extra broth when reheating.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted butternut squash, sage, vegan soup, dairy-free soup, fall soup, easy soup

Find it online: https://cookluma.com/creamy-roasted-butternut-squash-soup-with-sage-50-characters/