This creamy roasted butternut squash soup brings out the natural sweetness of the squash enhanced by fresh sage and a touch of cream.
Roasting the squash first intensifies its flavor and gives the soup a smooth, rich texture that's perfect for cooler weather.
It's an easy-to-make soup ideal for a comforting lunch or light dinner any day of the week.
Why You’ll Love This Recipe
- Roasting the butternut squash caramelizes its sugars, resulting in a naturally sweet and robust flavor.
- Using fresh sage adds a warm, earthy herbal note that complements the squash perfectly.
- Adding cream creates a silky texture that balances the roasted squash's richness without overpowering it.
- Pureeing the soup until fully smooth ensures a luxurious mouthfeel that's satisfying and easy to enjoy.
Creamy Roasted Butternut Squash Soup with Sage
Enjoy a velvety roasted butternut squash soup infused with fresh sage and cream, perfect for a cozy autumn meal. Simple to make and deeply flavorful.
- Prep time
- 15 minutes
- Cook time
- 40 minutes
- Servings
- 6
- Yield
- About 6 servings (1 cup/240 ml each)
Ingredients
- 2 medium butternut squash (about 3 lbs/1.4 kg), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups (1 liter) low-sodium vegetable broth
- 1 cup (240 ml) heavy cream or half-and-half
- 2 teaspoons fresh sage leaves, chopped, plus more for garnish
- Optional: pumpkin seeds or croutons for garnish
Instructions
- Roast the squash Preheat oven to 425°F (220°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 25-30 minutes, stirring once halfway through, until tender and caramelized on edges. Remove and set aside.
- Cook aromatics While squash is roasting, heat a large pot over medium heat. Add a tablespoon of olive oil if needed, then sauté the chopped onion until translucent, about 5 minutes. Add garlic and cook for another 1 minute, until fragrant.
- Simmer soup Add the roasted squash to the pot along with the vegetable broth and chopped sage. Bring to a simmer, then reduce heat to low and cook for 10 minutes to let flavors meld.
- Puree and finish Use an immersion blender to puree the soup until very smooth. Alternatively, carefully transfer soup in batches to a blender and puree. Return to pot if needed. Stir in the cream and adjust seasoning with salt and pepper. Heat gently without boiling to avoid curdling.
- Serve Ladle soup into bowls and garnish with additional fresh sage and optional pumpkin seeds or croutons. Serve immediately.
Helpful Tips
- Use ripe butternut squash with a firm skin for the best flavor and texture.
- Remove seeds and tough fibers from inside the squash before roasting to ensure smooth texture.
- Make sure not to boil the soup after adding cream to prevent it from curdling; warm gently instead.
- For a dairy-free version, substitute heavy cream with coconut cream, noting it will add a different flavor profile.
Storage and Make-Ahead
Allow soup to cool completely before refrigerating in covered airtight containers.
Refrigerate for up to 3 days; reheat on the stove over low heat until warmed through, stirring frequently.
To freeze, cool the soup thoroughly and store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat to an internal temperature of 165°F (74°C) for safe consumption.
Frequently Asked Questions
Can I prepare this soup ahead of time?
Yes, you can roast the squash and make the soup up to 2 days in advance. Store in the refrigerator and reheat gently before serving.
Can I use dried sage instead of fresh?
Fresh sage is preferred for its vibrant flavor, but if needed, use about 1 teaspoon dried sage instead of 2 teaspoons fresh.
Is this soup gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free.
Leave a Reply