Sage Roasted Butternut Squash Soup

In my kitchen, this dish always reminds me of warm, cozy evenings. Sage Roasted Butternut Squash Soup is a delightful way to embrace the flavors of fall, making it a perfect choice for both busy weeknights and festive gatherings. Its creamy texture and savory depth come from simple ingredients that you might already have on hand, turning an ordinary dinner into a comforting experience.

Why You’ll Love This Dish

This soup is not just about great taste; it’s about convenience and heartwarming nourishment. Whether you’re looking for a quick weeknight meal or planning a special occasion dinner, this recipe checks all the boxes. It’s easy to prepare, packed with nutrients, and receives rave reviews from family and friends alike.

Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

The Cooking Process Explained

Making Sage Roasted Butternut Squash Soup is straightforward and fulfilling. Start by roasting the butternut squash to bring out its natural sweetness, then blend it with fragrant sage and creamy broth to create a smooth, luxurious soup. Let’s get into the ingredients!

What You’ll Need

• 1 butternut squash (3–4 lb)
• 1 medium yellow onion
• 1 head garlic
• 2 tbsp olive oil
• 1 tsp fine sea salt
• 1/2 tsp cracked black pepper
• 1 tsp chopped fresh sage
• 1 tsp fresh thyme leaves
• 3 cups vegetable broth (or chicken broth)
• 1/2 cup heavy cream (or cashew cream or coconut milk)
• Homemade croutons (optional)
• Reserved butternut squash seeds (optional)
• 1 tbsp olive oil (for croutons)
• Pinch of salt (for croutons)

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Start by cutting the butternut squash in half lengthwise, scooping out the seeds, and placing it on a baking sheet.
2. Prepare the onion and garlic. Peel and chop the onion, and leave the garlic cloves in their skins for roasting. Scatter both around the squash on the baking sheet.
3. Drizzle everything with olive oil, sprinkle with salt and pepper, then roast for about 25–30 minutes. Look for golden brown edges that’s when it’s time to take it out!
4. Scoop out the flesh of the squash into a pot. Add the roasted garlic (just squeeze the soft cloves out of their skins) and the onion.
5. Pour in the vegetable broth and bring it to a gentle simmer. Add the sage and thyme, stirring to combine.
6. Blend the soup until smooth using an immersion blender or by carefully transferring it to a countertop blender in batches.
7. Once blended, stir in the heavy cream or your alternative to make it decadent and silky. Taste and adjust seasoning if needed.
8. Serve hot with a drizzle of olive oil and top with homemade croutons or reserved butternut squash seeds for a crunchy finish.

Best Ways to Enjoy It

This soup shines on its own, but don’t hesitate to elevate your meal with a warm, crusty bread on the side. You can also pair it with a light salad for a wholesome lunch or dinner option. For a festive touch, consider serving it in hollowed-out mini pumpkins for your next autumn gathering!

Storage and Reheating Tips

If you have leftovers and trust me, you might want them here’s how to keep them fresh. Store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stove over medium heat, stirring frequently until hot. You can also freeze the soup for up to 3 months. Just be sure to leave some room in the container as it will expand when frozen.

Helpful Cooking Tips

• Roasting Tip: For an even deeper flavor, roast the squash until it caramelizes. This adds a hint of sweetness that enhances the soup’s flavor.
• Herb Swaps: Don’t have sage or thyme? Try rosemary or even a dash of nutmeg for a surprising twist.
• Cream Alternatives: For a lighter version, use coconut milk or cashew cream. They both add creaminess without the heaviness of dairy.
• Make It Ahead: This soup tastes even better the next day, so consider making it in advance.

Creative Twists

Feeling adventurous? Here are a few ideas to customize your soup:

• Add Spice: Toss in a pinch of cayenne or smoked paprika for warmth.
• Add Protein: Stir in some shredded chicken or white beans for added heartiness.
• Garnish Ideas: Top with crispy fried sage leaves or a drizzle of your favorite hot sauce for a flavor kick.

Savor the warmth and comfort of this Sage Roasted Butternut Squash Soup, whether you enjoy it on a chilly evening or serve it at your next gathering. Happy cooking!