Roasted Butternut Squash Soup with Crispy Sage 🍂🥣 — Creamy, Cozy & Perfect for Fall

Hey there! When the weather cools down and the air feels crisp, I always crave something warm, comforting, and full of cozy fall flavors. This Roasted Butternut Squash Soup with Crispy Sage is exactly that — silky smooth, naturally sweet, and lightly savory with a hint of nutty brown butter. The roasted squash gives the soup a deep caramelized flavor, while the crispy sage adds an earthy crunch that makes every spoonful extra special. It’s like wrapping yourself in a cozy blanket, but in soup form!

Why You’ll Love This Recipe

This isn’t your average butternut squash soup — roasting the squash first adds a layer of sweetness and depth you can’t get from boiling. Plus, it’s super simple to make! The ingredients are wholesome and easy to find, yet the result tastes like something straight out of a fancy restaurant. Whether you serve it as a light dinner, a Thanksgiving starter, or a meal-prep lunch, it’s hearty, healthy, and oh-so-satisfying. 🍁

Nutritional Benefits

Butternut squash is packed with vitamins A and C, which support immune health and glowing skin — perfect for the colder months. It’s also rich in fiber to keep you full longer and low in calories, making it a smart comfort meal. Olive oil provides heart-healthy fats, while the garlic and onion bring natural antioxidants. Top it all off with sage, which isn’t just flavorful — it’s also known for its anti-inflammatory and digestive benefits. Healthy, cozy, and delicious? Yes, please!

Adaptable Variations

• Creamy Vegan Option: Use coconut milk instead of cream for a luscious, dairy-free twist with a hint of tropical flavor.
• Spicy Kick: Add a pinch of cayenne or red pepper flakes for subtle heat that pairs beautifully with the sweetness of the squash.
• Protein Boost: Top with roasted chickpeas or swirl in some Greek yogurt for extra protein and texture.
• Herb Swap: No sage? Try thyme or rosemary for a different, but equally comforting flavor.
• Make It Meal-Worthy: Serve with crusty sourdough bread or a side of grilled cheese for the ultimate cozy combo.

Roasted Butternut Squash Soup Recipe

Ingredients (Serves 4–6)

• 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
• 2 tbsp olive oil (plus more for drizzling)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups (960 ml) vegetable or chicken broth
• ½ cup (120 ml) heavy cream or coconut milk
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• ¼ tsp ground nutmeg (optional but lovely!)
• 6–8 fresh sage leaves
• 1 tbsp butter or olive oil (for frying sage)

Instructions

1. Preheat your oven: Set it to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roast the squash: Toss the cubed squash with 1–2 tbsp olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and caramelized on the edges.
3. Sauté aromatics: In a large pot, heat 1 tbsp olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until softened. Add garlic and cook another 30 seconds until fragrant.
4. Combine: Add the roasted squash to the pot along with the broth and nutmeg (if using). Bring to a simmer and cook for 10 minutes to let the flavors blend.
5. Blend until smooth: Use an immersion blender (or transfer to a blender in batches) and blend until silky smooth. Adjust thickness with more broth if needed.
6. Add cream: Stir in the heavy cream or coconut milk and let it gently warm through — don’t boil.
7. Make crispy sage: In a small skillet, melt butter or heat olive oil over medium heat. Add sage leaves and fry for 15–20 seconds until crispy. Remove and drain on paper towels.
8. Serve: Ladle soup into bowls, drizzle with a little cream or olive oil, and top with crispy sage leaves. Enjoy every cozy spoonful!

Practical & Valuable Tips

• Easy peeling tip: Microwave the whole squash for 2–3 minutes before cutting — it softens the skin, making it easier to peel and cube.
• Depth of flavor: Roasting the squash caramelizes the natural sugars, so don’t skip this step — it makes the soup rich and flavorful.
• Make-ahead friendly: This soup actually tastes better the next day! Store it in the fridge for up to 4 days or freeze for up to 2 months.
• Texture control: For a thicker soup, reduce the broth slightly. For a smoother finish, blend a little longer and strain if desired.
• Beautiful presentation: Swirl in a touch of cream or top with toasted pumpkin seeds for an elegant touch when serving guests.

Frequently Asked Questions

1. Can I make this without roasting the squash? You can, but roasting adds an amazing depth of flavor. If you’re short on time, you can sauté the cubes in the pot until soft before blending.
2. How do I make it vegan? Simply use vegetable broth, olive oil, and coconut milk instead of cream — it’s just as creamy and even more fragrant.
3. Can I freeze this soup? Absolutely! Cool it completely, transfer to freezer-safe containers, and freeze for up to 2 months. Reheat gently on the stove.
4. What goes well with it? This soup pairs beautifully with grilled cheese, garlic bread, or a green salad with a lemony dressing.

Call to Action

Did this Roasted Butternut Squash Soup with Crispy Sage warm you up? 🍂 I’d love to see your bowl of cozy goodness! Share your photo on Pinterest and tag me — I can’t wait to see your fall-inspired creations. Don’t forget to save this recipe for your next chilly evening. One taste, and it’ll become your new autumn favorite! 🥣✨