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Cozy Roasted Butternut Squash Soup with Sage

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A comforting, easy-to-make roasted butternut squash soup with sage and a hint of nutmeg. This recipe uses simple ingredients to create a velvety, nutrient-dense meal perfect for cozy fall nights.

Ingredients

Scale
  • 3 to 4 pounds butternut squash, peeled and cut into 1-inch cubes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 10 to 12 fresh sage leaves (or 1 tsp dried sage)
  • 4 cups vegetable broth (low-sodium)
  • 2 tablespoons butter (or olive oil for dairy-free)
  • 1 tablespoon olive oil (for roasting)
  • 1/2 cup heavy cream (or coconut milk for vegan)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1 pinch nutmeg

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread them out on the baking sheet, ensuring they are not touching.
  3. Roast the squash for 25-30 minutes until edges are browned and caramelized and tender when pierced with a fork.
  4. While squash roasts, melt butter in a large pot or Dutch oven over medium heat.
  5. Add diced onion and cook for 5 minutes until soft and translucent.
  6. Add minced garlic and sage leaves; cook for 1 minute until fragrant.
  7. Add the roasted squash to the pot with the onions. Pour in vegetable broth and scrape up any brown bits from the bottom of the pot.
  8. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes to meld flavors.
  9. Remove from heat and let cool for 5 minutes. Use an immersion blender to puree the soup until smooth.
  10. Stir in heavy cream and a pinch of nutmeg. Taste and adjust seasoning with salt and pepper as needed.
  11. Serve immediately, optionally garnished with a drizzle of cream or fresh sage.

Notes

Do not rush the roasting process; browning creates deep, nutty flavors. If using dried sage, toast it in a dry pan for 30 seconds before adding to the pot to wake up the oils. If the soup is too thick, add more broth; if too thin, simmer uncovered. For freezing, omit the cream and add it fresh upon reheating to prevent separation.

Nutrition

Keywords: butternut squash soup, roasted squash, fall recipes, cozy soup, sage soup, vegetarian soup, gluten-free soup, easy dinner

Find it online: https://lirafood.com/cozy-roasted-butternut-squash-soup-5-best-easy-fall-recipe/