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Easy Creamy Butternut Squash Soup with Sage

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This easy creamy roasted butternut squash soup with sage is a crowd-pleaser that tastes like you spent hours stirring and simmering, but the oven does most of the work. It’s the underdog that always wins, perfect for impressing unexpected guests or turning a regular Tuesday night into something special.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 large yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • 4 cups vegetable or chicken broth
  • 10–12 fresh sage leaves, plus a few extra for garnish
  • 2 tablespoons butter (or olive oil for dairy-free)
  • ¼ cup heavy cream or full-fat coconut milk (optional)
  • ¼ cup toasted pumpkin seeds (optional)
  • Good olive oil for finishing

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper if desired.
  2. Prepare the butternut squash: Cut off both ends, slice in half where the narrow neck meets the bulbous bottom. Use a vegetable peeler to remove the skin from both pieces. Cut the neck into 1-inch cubes. Scoop the seeds out of the bulb section, then cube that part too.
  3. On the prepared baking sheet, toss the cubed squash, chopped onion, and smashed garlic cloves with olive oil, salt, and pepper. Spread in a single layer. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and caramelized at the edges.
  4. While the vegetables roast, prepare the sage: In a small skillet, melt the butter over medium heat. Once foaming, add the sage leaves in a single layer. Cook for 30-60 seconds per side until bright green and crispy. Transfer to a paper towel-lined plate. Reserve the browned butter.
  5. Transfer the roasted vegetables to a large pot or Dutch oven. Pour in the broth and bring to a boil over medium-high heat. Reduce heat and let simmer for 5-10 minutes.
  6. Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, work in batches, filling no more than halfway, and blend until smooth. Return blended soup to the pot.
  7. Stir in the reserved browned butter and heavy cream or coconut milk if using. Taste and adjust seasoning. If too thick, add a splash more broth or water.
  8. Ladle the soup into bowls. Top each serving with crispy sage leaves, toasted pumpkin seeds, a crack of black pepper, and a drizzle of good olive oil.

Notes

Don’t skip the roasting step—it caramelizes the squash for deep flavor. Watch sage leaves carefully as they burn quickly. When blending hot soup, let it cool slightly and never fill blender more than halfway. Make extra crispy sage as they’re addictive. Soup can be stored in refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, sage, fall soup, easy soup, vegetarian soup, gluten-free soup

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