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Cozy Roasted Squash Soup with Crispy Sage & Pepitas

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A deeply comforting roasted butternut squash soup with nutty brown butter, crispy sage, and crunchy pepitas. Perfect for chilly evenings, this easy recipe comes together in about 45 minutes and is packed with fall flavor.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 3 tablespoons olive oil
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon maple syrup (optional)
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 1/4 teaspoon cayenne pepper (optional)
  • 3 tablespoons unsalted butter
  • 10–12 fresh sage leaves
  • 1/4 cup pepitas (pumpkin seeds)
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. On a large baking sheet, toss the cubed butternut squash, chopped onion, and smashed garlic cloves with the olive oil, salt, and pepper. Spread in a single, even layer.
  3. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and golden-brown.
  4. While the squash roasts, make the brown butter topping: In a small skillet over medium heat, melt the butter. Cook, swirling occasionally, until it turns amber and smells nutty (about 4-5 minutes).
  5. Add the fresh sage leaves and pepitas to the brown butter. Cook for about 30 seconds until the sage is crisp and the pepitas are toasted. Immediately transfer to a small bowl and sprinkle with flaky sea salt.
  6. Transfer the roasted vegetables to a large Dutch oven or pot. Add the vegetable broth and bring to a simmer over medium-high heat. Cook for about 5 minutes.
  7. Remove from heat and blend the soup until smooth using an immersion blender (or carefully in batches in a regular blender).
  8. Stir in the coconut milk, maple syrup (if using), nutmeg, and cayenne. Taste and adjust seasoning.
  9. Ladle the soup into bowls, drizzle with brown butter from the sage mixture, and top with crispy sage leaves and toasted pepitas. Finish with a pinch of flaky sea salt.

Notes

The soup will thicken as it sits. If reheating leftovers, add a splash of broth or water to thin. The crispy sage and pepitas are best added fresh; store leftovers separately at room temperature for up to 2 days. For a creamier soup without dairy, use full-fat coconut cream or blend in a small boiled potato or soaked cashews.

Nutrition

Keywords: roasted squash soup, butternut squash soup, fall soup, cozy soup, vegan soup, gluten-free soup, brown butter sage, pepitas

Find it online: https://freshforkful.com/cozy-roasted-squash-soup-with-crispy-sage-and-pepitas/