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Cozy Butternut Squash and Sage Soup – Best Easy Recipe

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This velvety butternut squash soup with crispy sage is a comforting bowl of fall flavor. Roasting the squash first brings out its natural sweetness, making this easy recipe a cozy favorite for chilly days.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth, low-sodium)
  • 1/2 cup heavy cream or full-fat coconut milk
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of nutmeg (optional)
  • 10–12 fresh sage leaves, plus extra for garnish
  • 1 tablespoon butter or olive oil (for crisping the sage)
  • Optional toppings: roasted pumpkin seeds, a swirl of cream, crumbled bacon, or a drizzle of maple syrup

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss cubed butternut squash with 1 tablespoon olive oil, a pinch of salt, and a few cracks of black pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized.
  2. While squash roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook for 5-6 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.
  3. Add roasted squash to the pot with onions and garlic. Pour in vegetable broth and bring to a gentle boil. Reduce heat to low and simmer for 10 minutes.
  4. Remove pot from heat. Using an immersion blender, blend soup until completely smooth. If using a regular blender, let cool for 5 minutes, then blend in batches, filling blender no more than halfway.
  5. Return blended soup to low heat. Stir in heavy cream or coconut milk. Add salt, pepper, and nutmeg if using. Taste and adjust seasoning. If too thick, add a splash more broth or water.
  6. In a small skillet, melt butter over medium heat. Add sage leaves and cook for 30-60 seconds per side until crispy and dark green. Transfer to paper towel to drain.
  7. Ladle soup into bowls. Top with crispy sage leaves, a swirl of cream, and any other desired toppings. Serve hot with crusty bread or a simple side salad.

Notes

Don’t skip roasting the squash—it concentrates flavor and prevents a watery soup. Watch the sage carefully when crisping; it burns quickly. Season in layers for best flavor. Let soup cool slightly before blending to avoid accidents.

Nutrition

Keywords: butternut squash soup, sage soup, fall soup, easy soup recipe, roasted squash soup, creamy soup, vegetarian soup, gluten-free soup

Find it online: https://flurpchef.com/cozy-butternut-squash-and-sage-soup-best-easy-recipe/