Go Back

Sage Roasted Butternut Squash Soup

A creamy, comforting fall soup made with oven-roasted butternut squash, fresh sage, and a touch of cream for rich flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 butternut squash large, peeled and cubed
  • 1 yellow onion chopped
  • 4 cloves garlic peeled
  • 3 tbsp olive oil
  • 10-12 leaves fresh sage
  • 4 cups vegetable broth
  • 0.5 cup heavy cream or coconut milk
  • 1 tsp salt plus more to taste
  • 0.5 tsp black pepper freshly ground

Equipment

  • Baking sheet
  • Parchment paper
  • Blender or immersion blender
  • Large pot

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Spread squash, onion, and garlic on the baking sheet. Drizzle with olive oil and season with salt and pepper.
  3. Scatter sage leaves over vegetables and roast 35–40 minutes, flipping halfway.
  4. Transfer roasted vegetables to a blender with vegetable broth and blend until smooth.
  5. Pour soup into a pot, stir in cream, and simmer gently for 5–10 minutes.
  6. Adjust seasoning and serve hot with desired garnishes.

Notes

For vegan soup, use coconut milk instead of cream.