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Cozy Creamy Roasted Butternut Squash Soup with Crispy Sage

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A rich, velvety butternut squash soup made with roasted vegetables and finished with a crispy sage butter. Perfect for fall gatherings, this soup is naturally gluten-free and easily made vegan.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds or 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, unpeeled
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon smoked paprika (optional)
  • 4 cups vegetable broth (low-sodium recommended)
  • 1/2 cup full-fat coconut milk (or heavy cream)
  • 3 tablespoons unsalted butter
  • 12–15 fresh sage leaves, washed and patted dry
  • Flaky sea salt (for finishing)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prepare the squash: Cut off both ends, slice in half where the neck meets the bulb, peel both sections, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. On the prepared baking sheet, toss cubed squash and chopped onion with 2 tablespoons olive oil, salt, pepper, and smoked paprika (if using). Spread in a single layer. Nestle unpeeled garlic cloves among the vegetables. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. While vegetables roast, make the crispy sage butter: In a small skillet, melt butter over medium heat. Add sage leaves in a single layer. Cook for 1-2 minutes, flipping once, until crisp and butter is lightly browned. Transfer sage to a paper towel-lined plate and sprinkle with flaky sea salt. Pour browned butter into a small bowl and set aside.
  5. Once vegetables are done, let cool slightly. Squeeze roasted garlic cloves out of their skins and discard skins.
  6. Transfer roasted squash, onion, and garlic to a soup pot or Dutch oven. Add vegetable broth. Blend with an immersion blender until smooth. (If using a regular blender, work in batches, filling no more than halfway.)
  7. Place pot over medium heat and stir in coconut milk (or heavy cream). Heat through, about 3-5 minutes, stirring occasionally. Adjust seasoning with salt and pepper. If too thick, add a splash more broth or water.
  8. Ladle hot soup into bowls. Drizzle a teaspoon of reserved browned butter over each serving. Top with 2-3 crispy sage leaves. Serve immediately.

Notes

For best flavor, roast squash in a single layer to ensure caramelization. Pat sage leaves completely dry before frying to prevent splattering. The soup tastes even better the next day as flavors meld. Store crispy sage and browned butter separately from soup. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, fall soup, roasted butternut squash, sage butter, gluten-free soup, vegan soup option

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