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Easy Cozy Fall Butternut Squash Soup with Sage

easy cozy fall butternut squash soup with sage - featured image
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A velvety, golden butternut squash soup with crispy sage and brown butter, perfect for cozy fall days. Roasting the squash brings out deep caramelized sweetness, while the sage butter adds nutty, herbal complexity.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, smashed
  • 4 cups vegetable broth (low-sodium preferred)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of cayenne pepper (optional)
  • 3 tablespoons unsalted butter
  • 12–15 fresh sage leaves
  • 1 tablespoon maple syrup (optional)
  • Toasted pumpkin seeds (for serving)
  • Extra sage leaves, fried in butter (for serving)
  • Drizzle of heavy cream or coconut milk (optional, for serving)
  • Crusty bread or beer cheese pretzel pull apart bread (for serving)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  2. Toss cubed butternut squash with 1 tablespoon olive oil, 1/4 teaspoon salt, and a few grinds of black pepper. Spread in a single layer on the sheet pan.
  3. Roast squash for 25-30 minutes, flipping halfway, until tender and edges are deeply browned.
  4. While squash roasts, heat remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5-6 minutes until translucent. Add smashed garlic and cook 1 minute more.
  5. In a small skillet, melt butter over medium heat. Add sage leaves and cook 1-2 minutes per side until dark green and crisp. Remove sage leaves and set aside on paper towel. Reserve browned butter.
  6. Add roasted squash to pot with onions and garlic. Pour in vegetable broth and remaining 1/4 teaspoon salt. Bring to a gentle simmer, then reduce heat to low and cook 10 minutes.
  7. Remove pot from heat. Use an immersion blender to puree soup until smooth (about 2-3 minutes). If using a countertop blender, let soup cool 5 minutes first, then blend in batches.
  8. Stir in reserved browned butter and maple syrup (if using). Taste and adjust seasoning.
  9. Ladle soup into bowls. Top with crispy sage leaves, toasted pumpkin seeds, and a drizzle of cream if desired. Serve hot with crusty bread.

Notes

Don’t skip roasting the squash—it’s key for deep flavor. For a vegan version, swap butter for coconut oil or vegan butter. The soup freezes well for up to 3 months. If soup is too thin, simmer uncovered to reduce. Season in layers for best flavor.

Nutrition

Keywords: butternut squash soup, fall soup, sage, cozy, easy, one-pot, gluten-free, vegetarian

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