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Sage Roasted Butternut Squash Soup

A velvety, aromatic butternut squash soup infused with roasted sage, caramelized vegetables, and smooth, cozy fall flavors.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Main Dish, Soup
Cuisine: American, Autumn
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Roasted Squash
  • 1 large butternut squash peeled, seeded, cubed
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 6 leaves fresh sage
Soup Base
  • 1 tbsp butter
  • 1 onion diced
  • 3 cloves garlic minced
  • 4 cups broth vegetable or chicken
  • 1 bay leaf
  • 0.25 cup heavy cream optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
  2. Toss cubed squash with olive oil, salt, pepper, and sage. Spread on baking sheet.
  3. Roast for 30–35 minutes, flipping once, until caramelized.
  4. In a pot, melt butter and sauté onion until softened. Add garlic and cook 1 minute.
  5. Add roasted squash, broth, and bay leaf. Simmer gently.
  6. Remove bay leaf and blend soup until smooth using an immersion blender.
  7. Stir in cream (optional) and season with additional salt and pepper if needed.
  8. Serve warm, topped with crispy sage leaves or cream.

Notes

For a sweeter profile, add 1 tablespoon maple syrup during blending. Soup thickens when cooled.