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Cozy Roasted Butternut Squash Soup with Sage

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This cozy roasted butternut squash soup with sage is a comforting, elegant dish born from a simple market encounter. Roasting the squash caramelizes its natural sugars, creating a deep, savory-sweet flavor that pairs perfectly with fresh sage and a touch of maple syrup.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds / 1.4 kg), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups (960 ml) vegetable broth or chicken broth
  • 1/2 cup (120 ml) full-fat coconut milk or heavy cream
  • 2 tablespoons fresh sage leaves, chopped, plus more for garnish
  • 1 tablespoon maple syrup (optional, but recommended)
  • 1/2 teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: toasted pumpkin seeds, a drizzle of coconut milk or cream, crispy sage leaves, crusty bread

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the squash: Cut off the top and bottom, peel with a vegetable peeler, cut in half lengthwise, scoop out seeds, and cut into uniform 1-inch cubes.
  3. Toss the cubed squash with 1 tablespoon olive oil, a generous pinch of salt, and a few cracks of black pepper. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until fork-tender and edges are golden brown.
  4. While the squash roasts, heat the remaining 1 tablespoon olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the chopped fresh sage and ground nutmeg to the pot. Stir for about 30 seconds until fragrant.
  6. Add the roasted squash cubes and vegetable broth to the pot. Stir, scraping up any browned bits. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes.
  7. Remove the pot from heat. Use an immersion blender to puree the soup until smooth. (If using a regular blender, let cool slightly, then blend in batches, filling no more than halfway.)
  8. Stir in the coconut milk (or heavy cream) and maple syrup (if using). Taste and adjust seasoning with more salt, pepper, or nutmeg. Add more broth or water if needed to reach desired consistency.
  9. Ladle into bowls. Garnish with a drizzle of extra coconut milk or cream, crispy sage leaves, and toasted pumpkin seeds. Serve with crusty bread.

Notes

Don’t skip roasting the squash—it’s key for flavor. Use fresh sage for best results. Season in layers. For a thicker soup, simmer uncovered after blending. This soup tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, roasted butternut squash, sage, fall soup, cozy soup, vegetarian, gluten-free, vegan option

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