Print

Quick Creamy Roasted Butternut Squash Soup with Sage – Easy 30-Minute Recipe

roasted butternut squash soup with sage - featured image
Print Recipe

This quick creamy roasted butternut squash soup with sage is the kind of recipe that makes you wonder why you ever bothered with the canned stuff. It’s creamy without being heavy, the sage gets all crispy and fragrant, and the whole thing comes together in about half an hour.

Ingredients

  • Butternut squash, peeled and cubed (about 4 cups or one 20-ounce bag of pre-cut squash)
  • Yellow onion, roughly chopped (1 medium)
  • Garlic cloves, whole and unpeeled (4-5 cloves)
  • Olive oil (2 tablespoons)
  • Vegetable broth, low-sodium (3 cups)
  • Fresh sage leaves (10-12 leaves)
  • Salt and black pepper (to taste)
  • Full-fat coconut milk (½ cup)
  • Optional: Heavy cream (¼ cup)
  • Extra sage leaves for garnish, fried in butter or oil (optional)
  • Pumpkin seeds, toasted (2 tablespoons)
  • A drizzle of olive oil or cream for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper if desired.
  2. Spread the cubed butternut squash and whole unpeeled garlic cloves on the baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with a pinch of salt and pepper, and toss to coat. Roast for 20 minutes, until the squash is tender and starting to caramelize at the edges.
  3. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until translucent and starting to brown.
  4. Tear or roughly chop 8 of the sage leaves and add them to the pot with the onions. Stir for about 30 seconds until fragrant.
  5. Once the squash is done, let it cool for a minute. Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the roasted squash. Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes.
  6. Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth. If using a regular blender, work in batches, filling no more than halfway, and vent the lid.
  7. Stir in the coconut milk (or heavy cream, or both) until fully incorporated. Taste and adjust seasoning with salt and pepper. Add more broth or water if needed to reach desired consistency.
  8. In a small skillet, melt a pat of butter or heat a teaspoon of olive oil over medium heat. Fry the reserved whole sage leaves for 15-20 seconds per side until crisp. Drain on a paper towel.
  9. Ladle the soup into bowls, top with crispy sage leaves, toasted pumpkin seeds, and a drizzle of olive oil or cream. Serve immediately.

Notes

Don’t skip the roasting step—it concentrates the natural sugars and gives deep flavor. Watch the garlic to avoid burning. Blend carefully with hot liquids. The soup gets better after a day in the fridge. For a thicker soup, use less broth or add a potato. For a thinner soup, add more broth. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://goldensimmer.com/quick-creamy-roasted-butternut-squash-soup-with-sage-easy-30-minute-recipe/