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Cozy Roasted Butternut Squash Soup with Sage – Easy Fall Recipe

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This cozy roasted butternut squash soup with sage is the ultimate fall comfort food. Roasting the squash concentrates its natural sweetness, while crispy sage butter adds an earthy, aromatic finish.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • 3 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • Toasted pumpkin seeds (optional garnish)
  • Extra crispy sage leaves (optional garnish)
  • A swirl of cream or coconut milk (optional garnish)
  • Crumbled bacon (optional garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the squash: Cut off both ends, then cut in half where the narrow neck meets the round bulb. Peel both pieces, cut the neck into 1-inch cubes, scoop out seeds from the bulb and cut into similar-sized cubes.
  3. Roast the squash: Spread cubes on the baking sheet, drizzle with 2 tablespoons olive oil, season with salt and pepper, toss to coat, and roast for 35-40 minutes, flipping halfway, until tender and caramelized.
  4. While squash roasts, start the base: In a large soup pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add diced onion and cook 5-7 minutes until soft. Add minced garlic and cook 1 minute more.
  5. Combine and simmer: Add roasted squash to the pot with onions and garlic. Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Blend until smooth: Remove from heat and blend with an immersion blender until smooth. If using a regular blender, work in batches and let soup cool slightly first.
  7. Add the cream: Stir in heavy cream until fully incorporated. Taste and adjust seasoning with salt and pepper. Add more broth if too thick.
  8. Make the sage butter: In a small skillet, melt butter over medium heat. Add fresh sage leaves and cook 1-2 minutes until crispy and butter is fragrant and lightly browned. Remove from heat.
  9. Serve and garnish: Ladle soup into bowls, drizzle with sage butter, top with crispy sage leaves, and add optional garnishes as desired.

Notes

Don’t skip roasting the squash—it’s essential for flavor. Use fresh sage for best results. Season as you go for deeper flavor. Let the soup rest overnight for even better taste. Make sage butter fresh per serving; do not add to the whole pot.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, sage butter, fall soup, cozy soup, easy soup recipe

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