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Creamy Roasted Butternut Squash Soup with Crispy Sage Butter

creamy roasted butternut squash soup - featured image
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A cozy and creamy soup featuring caramelized roasted butternut squash topped with crispy sage butter, perfect for chilly evenings and simple comfort food.

Ingredients

Scale
  • 2 pounds (900g) butternut squash, peeled and cubed
  • 2 tablespoons olive oil (for roasting)
  • 4 tablespoons (about 60g) unsalted butter (for crispy sage butter)
  • 12–15 fresh sage leaves, washed and dried
  • 1 medium yellow onion, diced fine
  • 3 cloves garlic, minced
  • 4 cups (1 liter) vegetable broth, low sodium preferred
  • ½ cup (120ml) heavy cream or coconut cream
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of ground nutmeg (optional)

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Toss the peeled and cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast the squash for 25-30 minutes, flipping halfway through until edges are golden brown but not burnt.
  4. While the squash roasts, heat 1 tablespoon olive oil in a large soup pot over medium heat.
  5. Add diced onion and a pinch of salt. Sauté for 5-7 minutes until soft and translucent but not browned.
  6. Add minced garlic and cook for another minute, stirring constantly.
  7. Pour in the vegetable broth and add the roasted squash. Bring to a gentle simmer and cook for 10 minutes.
  8. Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches carefully.
  9. Stir in the heavy cream or coconut cream. Heat gently without boiling. Add nutmeg, then adjust salt and pepper to taste.
  10. In a small skillet, melt the unsalted butter over medium heat. Add sage leaves and cook until butter is golden brown and sage is crispy (3-4 minutes).
  11. Remove sage leaves with a slotted spoon and drain on paper towels.
  12. Ladle soup into bowls, drizzle with browned sage butter, and garnish with crispy sage leaves. Serve immediately.

Notes

If soup is too thick, add more broth or cream to adjust consistency. Use medium-low heat for sage butter to avoid burning. Save some crispy sage leaves for garnish. For dairy-free, substitute heavy cream with coconut cream and butter with olive oil or vegan margarine.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, crispy sage butter, fall soup, cozy soup, vegetarian soup, dairy-free option

Find it online: https://sofiaspice.com/creamy-roasted-butternut-squash-soup-recipe-easy-homemade-with-crispy-sage-butter/