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Creamy Roasted Butternut Squash Soup with Crispy Sage

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This creamy roasted butternut squash soup is deeply caramelized, silky smooth, and topped with crispy sage. It’s a quick and easy comfort food that’s perfect for cozy evenings and crowd-pleasing gatherings.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 medium carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 12–15 fresh sage leaves
  • 2 tablespoons butter
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 425°F (220°C). Peel the squash, cut it in half lengthwise, scoop out the seeds, and cut into 1-inch cubes.
  2. Toss the squash cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and deeply caramelized.
  3. While the squash roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Cook for 8-10 minutes until soft. Add the garlic and cook for 1 minute until fragrant.
  4. Add the roasted squash to the pot with the vegetables. Pour in the vegetable broth, scraping up any browned bits. Bring to a boil, then reduce heat and simmer for 10 minutes.
  5. Remove from heat. Using an immersion blender, blend the soup until completely smooth. (If using a regular blender, let cool 10 minutes first, then blend in batches.)
  6. Stir in the heavy cream and nutmeg. Taste and adjust seasoning. Keep warm over low heat.
  7. In a small skillet, melt the butter over medium heat. Add the sage leaves in a single layer. Cook for 30-45 seconds per side until crisp. Transfer to a paper towel-lined plate and sprinkle with flaky sea salt.
  8. Ladle the soup into bowls. Top each serving with crispy sage leaves and a drizzle of the browned butter from the pan. Serve hot.

Notes

For best texture, use fresh butternut squash rather than pre-cut cubes. Pat sage leaves completely dry before frying to ensure crispiness. The soup base (without cream) can be refrigerated for up to 4 days or frozen for 3 months. Make crispy sage fresh when serving.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, crispy sage, fall soup, comfort food, vegetarian, gluten-free

Find it online: https://freshforkful.com/creamy-roasted-butternut-squash-soup-with-crispy-sage/