Print

Creamy Roasted Butternut Squash Soup (Easy 30-Min Recipe)

creamy roasted butternut squash soup - featured image
Print Recipe

This creamy roasted butternut squash soup is the kind of recipe that feels special without being complicated. The roasted squash gives it a depth of flavor that’s hard to beat, and the crispy sage butter on top is the finishing touch that makes this soup feel restaurant-quality.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds)
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 4 cups vegetable or chicken broth (low-sodium)
  • ½ cup heavy cream
  • 3 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Salt and black pepper to taste
  • Optional garnishes: toasted pumpkin seeds, drizzle of cream, sprinkle of nutmeg

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the squash: Carefully cut the butternut squash in half lengthwise. Scoop out the seeds and stringy pulp. Rub the cut sides with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Place the squash halves cut-side down on a parchment-lined baking sheet. Tuck the smashed garlic cloves under the squash halves or scatter them around the pan.
  3. Roast the squash for 35-45 minutes, until fork-tender and edges are caramelized. Let cool for about 10 minutes.
  4. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, for 6-8 minutes until soft and translucent.
  5. Once the squash is cool enough to handle, scoop the flesh away from the skin. Add the roasted squash and roasted garlic cloves to the pot with the onions.
  6. Pour in the 4 cups of broth. Bring to a gentle simmer over medium-high heat, then reduce heat to low. Simmer for about 10 minutes.
  7. Use an immersion blender to puree the soup until smooth and velvety. If using a countertop blender, work in batches, filling no more than halfway each time.
  8. Stir in the heavy cream. Taste and adjust seasoning with salt and pepper. If too thick, add more broth or water. Keep warm over low heat.
  9. Make the crispy sage butter: In a small skillet, melt the butter over medium heat. Once melted and foaming, add the sage leaves in a single layer. Cook for 1-2 minutes, swirling occasionally, until the butter turns light golden brown and smells nutty, and the sage leaves are crisp. Remove from heat immediately.
  10. Serve: Ladle the soup into bowls. Drizzle a spoonful of the brown butter over each serving and top with a few crispy sage leaves. Add any other garnishes as desired.

Notes

Don’t skip the roasting step—it concentrates the flavor. Watch the sage butter closely as it can burn quickly. Season in layers for best flavor. This soup tastes even better the next day. For a dairy-free version, use vegan butter and full-fat coconut milk. For a thicker soup, add a peeled and diced potato when adding the broth. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, fall soup, winter soup, sage butter, easy soup recipe, 30-minute meal, comfort food, vegetarian soup

Find it online: https://sofiaspice.com/creamy-roasted-butternut-squash-soup-easy-30-min-recipe/