Butternut Squash Sage Soup (Print)

Smooth blend of roasted butternut squash and sage for a cozy, aromatic dish.

# What You Need:

→ Vegetables

01 - 1 large butternut squash (approximately 2 pounds), peeled, seeded, and cubed
02 - 1 medium yellow onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 cloves garlic, minced

→ Herbs & Seasonings

05 - 2 tablespoons fresh sage leaves, chopped (or 1 tablespoon dried sage)
06 - ½ teaspoon ground nutmeg
07 - ½ teaspoon freshly ground black pepper
08 - 1 teaspoon kosher salt

→ Liquids

09 - 4 cups vegetable broth (gluten-free if required)
10 - 2 tablespoons olive oil

→ Optional Garnishes

11 - ¼ cup heavy cream or coconut cream (for vegan alternative)
12 - Roasted pumpkin seeds
13 - Fresh sage leaves, fried lightly in olive oil

# How to Make:

01 - Set the oven to 400°F.
02 - Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Arrange on a baking sheet and roast for 25 to 30 minutes, turning once until golden and tender.
03 - Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and carrots, sautéing for 5 to 7 minutes until softened.
04 - Stir in minced garlic and chopped sage; cook for 1 minute until fragrant.
05 - Incorporate roasted squash, ground nutmeg, and vegetable broth. Bring to a simmer and cook for 10 to 15 minutes to meld flavors.
06 - Remove from heat and purée the soup with an immersion blender or in batches using a stand blender until smooth and creamy.
07 - Return soup to the pot, taste and adjust seasoning as necessary. If desired, stir in cream to add richness.
08 - Ladle hot soup into bowls and garnish with roasted pumpkin seeds, a swirl of cream, and fried sage leaves.

# Expert Advice:

01 -
  • This soup is a secret comfort that feels fancy without fuss, like sharing a quiet moment with a good friend.
  • The blend of roasted squash and fragrant sage makes every spoonful a gentle celebration of fall flavors.
02 -
  • Roasting the squash is key—it unlocks the natural sweetness that makes this soup stand out from any canned impossibility.
  • Using an immersion blender avoids extra dishes, and blending while warm helps create that dreamy texture.
03 -
  • Patience when roasting is your secret weapon—don’t rush; the deep caramelization is what makes this soup sing.
  • For a silky finish, strain the soup after blending if you prefer an ultra-smooth texture.

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