Print

Easy Creamy Butternut Squash Soup with Crispy Sage

creamy butternut squash soup - featured image
Print Recipe

A velvety, roasted butternut squash soup with crispy sage leaves that’s quick, easy, and perfect for fall and winter. This comforting recipe uses simple ingredients and a secret pinch of nutmeg and cayenne for an unforgettable flavor.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds / 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped (about 1.5 cups)
  • 3 cloves garlic, smashed
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 4 cups low-sodium vegetable broth
  • ½ cup heavy cream
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon cayenne pepper
  • ¼ cup fresh sage leaves (about 15–20 leaves)
  • 2 tablespoons butter
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the squash: Cut off both ends, peel with a vegetable peeler, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Toss the cubed squash with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized.
  4. While squash roasts, heat remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 5-7 minutes until translucent and golden. Add smashed garlic and cook for 1 minute until fragrant.
  5. Add roasted squash to the pot with onions and garlic. Stir and cook for 2 minutes.
  6. Pour in vegetable broth, remaining ½ teaspoon salt, ¼ teaspoon pepper, nutmeg, and cayenne. Bring to a boil, then reduce heat and simmer for 10 minutes.
  7. Remove pot from heat. Use an immersion blender to puree until smooth. (If using a regular blender, work in batches, let soup cool slightly, and cover lid with a towel.)
  8. Stir in heavy cream. Taste and adjust seasonings. Add more broth or water if too thick.
  9. While soup simmers, make crispy sage: Melt butter in a small skillet over medium heat. Add sage leaves in a single layer and cook for 30-60 seconds per side until dark green and crispy. Transfer to paper towels and sprinkle with flaky sea salt.
  10. Ladle soup into bowls, top with crispy sage leaves, and serve immediately.

Notes

Don’t skip roasting the squash—it concentrates the flavor. For a dairy-free version, use full-fat coconut milk instead of heavy cream and olive oil instead of butter for the sage. The soup can be made ahead and actually tastes better the next day. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

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