Description
A cozy, comforting fall soup featuring caramelized roasted butternut squash and crispy sage topping. Easy to make with simple pantry ingredients and perfect for chilly evenings.
Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds / 900-1350g), peeled and cubed
- 3 tablespoons olive oil (45ml), divided
- 1 large yellow onion (about 250g), diced
- 4 cloves garlic (about 2 teaspoons), minced
- 4 cups vegetable broth (960ml), low-sodium preferred
- About 15 fresh sage leaves
- ½ teaspoon ground cinnamon
- Salt and pepper, to taste
- Optional: ¼ cup cream or coconut milk (60ml) for extra silkiness
Instructions
- Preheat oven to 425°F (220°C). Peel, seed, and cube the butternut squash into roughly 1-inch pieces. Toss with 2 tablespoons olive oil, salt, pepper, and ground cinnamon. Spread evenly on a baking sheet and roast for 30-35 minutes, flipping halfway, until tender and caramelized.
- While squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for another minute without browning.
- Add roasted squash to the pot with onions and garlic. Pour in vegetable broth, stir, and bring to a boil. Reduce heat and simmer for 10 minutes to meld flavors.
- Use an immersion blender to puree the soup until silky smooth. Alternatively, blend in batches using a regular blender, being careful with hot liquids. Add more broth or water if soup is too thick. Season with salt and pepper to taste.
- Heat a small skillet over medium heat with 1 tablespoon olive oil. Fry fresh sage leaves until crispy and fragrant, about 1-2 minutes. Drain on paper towels. Ladle soup into bowls, top with crispy sage, and drizzle with cream or coconut milk if desired. Serve immediately.
Notes
Do not rush the roasting step to develop deep caramelized flavor. Use low-sodium broth to control saltiness. Fry sage leaves in a single layer for best crispiness. Adjust soup thickness with additional broth if needed. Soup flavors deepen overnight and reheat well with a splash of broth or cream. Avoid freezing due to cream and roasted squash texture changes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 180
- Sugar: 7
- Sodium: 350
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 35
- Fiber: 6
- Protein: 3
Keywords: butternut squash soup, roasted squash soup, fall soup, crispy sage, easy soup recipe, vegetarian soup, vegan option, cozy soup