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Cozy Roasted Butternut Squash Soup Recipe with Sage

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This cozy roasted butternut squash soup with sage is the result of a rainy-day text and about six subsequent batches. It’s the kind of soup that makes you want to light a candle, put on a sweater, and cancel any plans you had for the evening.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 medium yellow onion, roughly chopped
  • 1 whole head garlic
  • 10–12 large fresh sage leaves
  • 3 tablespoons olive oil, plus more for drizzling
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup (optional)
  • ¼ cup coconut milk or heavy cream (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Prepare the butternut squash: Cut off the top and bottom, stand upright, and slice in half lengthwise. Scoop out seeds and stringy pulp. Use a vegetable peeler to remove the skin, then cut the flesh into 1-inch cubes (about 6-7 cups).
  3. Prepare the garlic: Slice about ¼ inch off the top of the whole garlic head to expose the cloves. Drizzle the cut surface with a little olive oil and wrap the head loosely in a small piece of foil.
  4. Roast the vegetables: On the prepared baking sheet, toss the cubed squash and chopped onion with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer. Tuck 4-5 whole sage leaves among the vegetables. Place the foil-wrapped garlic head on the sheet. Roast for 30-35 minutes, stirring halfway, until squash is tender and caramelized. Garlic should feel soft when squeezed.
  5. Cool slightly: Remove from oven. Let garlic cool a few minutes, then squeeze the soft roasted garlic cloves out of their skins into a small bowl. Discard skins and roasted sage leaves.
  6. Sauté remaining sage: In a large soup pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add 4-5 fresh sage leaves (chiffonaded or roughly chopped) and cook for about 30 seconds until fragrant.
  7. Combine and simmer: Add roasted squash, onion, and roasted garlic paste to the pot. Pour in 4 cups vegetable broth. Stir in remaining ½ teaspoon salt, ¼ teaspoon pepper, and maple syrup if using. Bring to a gentle simmer, then reduce heat to low and cook for 10 minutes.
  8. Blend until smooth: Remove from heat. Use an immersion blender to blend soup directly in the pot until smooth and velvety. If using a countertop blender, work in batches, filling no more than halfway, holding lid down with a towel.
  9. Finish and adjust: If adding coconut milk or heavy cream, stir it in now. Taste and adjust seasoning. If too thick, stir in more broth or water to reach desired consistency.
  10. Serve: Ladle into bowls. Garnish with fresh sage leaves, a drizzle of olive oil or cream, and a sprinkle of black pepper. Optional: top with roasted squash seeds.

Notes

The soup will look slightly grainy right after blending, but let it sit for 5 minutes off the heat and it will smooth out. For best flavor, make a day ahead. The soup freezes well for up to 3 months. If using frozen squash, thaw and pat dry before roasting. For Instant Pot version, skip roasting and sauté onion and garlic, then pressure cook with squash, broth, and sage for 10 minutes.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, sage soup, fall soup, cozy soup, healthy soup, gluten-free soup, vegan soup option

Find it online: https://emmastirs.com/cozy-roasted-butternut-squash-soup-recipe-with-sage/