Save to Pinterest This velvety soup combines roasted butternut squash with fragrant sage for a warming dish ideal for cooler days. The squash is cubed and oven-roasted until golden and tender, enhancing its natural sweetness. Meanwhile, sautéed onion, carrots, and garlic build a flavorful base. Ground nutmeg and black pepper add subtle warmth, while vegetable broth ties everything together. After blending until creamy, optional cream adds richness, and roasted pumpkin seeds with fried sage leaves provide a delicate garnish. This simple yet elegant soup embraces fresh, seasonal ingredients in a harmonious, comforting preparation.
Discovering this butternut squash soup felt like unwrapping a warm hug on chilly evenings. I still remember the first time I roasted the squash and the kitchen filled with that sweet, nutty aroma—it instantly became a cozy favorite.
One evening, unexpected guests arrived and I whipped up this soup in no time. Seeing their surprised smiles and second helpings sealed its place in my kitchen rituals.
Ingredients
- Butternut squash: I always choose a firm, heavy squash about 2 pounds, because the quality makes the soup velvety smooth and naturally sweet.
- Sage leaves: Fresh sage is my go-to for that bright herbal punch, but dried works well in a pinch—just use less.
- Olive oil: A good extra virgin olive oil adds richness and helps bring out the garlic's aroma.
- Vegetable broth: Pick a gluten-free one if needed and opt for low sodium to control seasoning easily.
Instructions
- Get Everything Ready:
- Preheat your oven to 400°F. Peel, seed, and cube the squash thoughtfully, sensing the sweet scent that gets stronger as you handle it.
- Roast the Squash:
- Toss the cubes with olive oil, salt, and pepper. Spread them across a baking sheet and watch for golden edges and tender centers as they roast for 25 to 30 minutes, flipping once.
- Sauté the Veggies:
- Warm the remaining olive oil in a pot over medium heat. Add onion and carrots; listen to the soft sizzle as they soften over 5 to 7 minutes.
- Add the Flavors:
- Stir in minced garlic and chopped sage. The kitchen fills with aroma in just a minute.
- Simmer Together:
- Add the roasted squash, nutmeg, and vegetable broth. Bring to a gentle simmer and let the flavors mingle for 10 to 15 minutes.
- Blend to Perfection:
- Remove from heat and carefully purée the soup until creamy smooth. Tune the seasoning, then swirl in cream if you like it extra rich.
- Serve:
- Ladle the soup hot, garnished with toasted pumpkin seeds, a cream swirl, and crispy fried sage leaves for special texture and flavor.
Save to Pinterest This soup became more than just a meal when I brought it to my first holiday party. The warm smiles and repeat requests made me realize food is also about sharing comfort and grace.
Keeping It Fresh
Leftover soup keeps beautifully in the fridge for up to four days. When reheating, add a splash of broth or cream to revive its silky body without dulling the bright sage notes.
Serving Ideas That Clicked
I love pairing this soup with crusty sourdough or a crisp green salad. A sprinkle of toasted pumpkin seeds adds that satisfying crunch that turns each spoonful into a little celebration.
A Time This Recipe Saved the Day
Once, when running late with dinner, I tossed this soup together and amazed everyone by how ladling warm comfort could feel so gourmet.
- Remember to taste and adjust seasoning last—each squash can vary in sweetness.
- Leftover pumpkin seeds can be toasted again for salads or snacks.
- Keep extra sage handy for that pop of herbal freshness on top.
Save to Pinterest Thanks for sharing this kitchen moment with me—here’s to many cozy bowls and warm memories ahead.
Recipe Questions & Answers
- → What type of squash is best for this dish?
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Butternut squash is ideal due to its sweet, nutty flavor and smooth texture when roasted.
- → How can I achieve the best roasted flavor?
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Roasting the squash at 400°F until golden enhances sweetness and depth, creating a rich base for the dish.
- → Can this soup be made vegan?
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Yes, substitute dairy cream with coconut cream for a vegan-friendly option without sacrificing creaminess.
- → What herbs complement butternut squash here?
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Fresh or dried sage offers an aromatic earthiness that pairs beautifully with the natural sweetness of the squash.
- → How should the soup be garnished?
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Roasted pumpkin seeds and lightly fried sage leaves add texture and an elegant finishing touch.
