Creamy Roasted Butternut Squash and Sage Soup
Celebrate the harvest with this silky-smooth butternut squash soup, infused with charred sage leaves and a hint of nutmeg.
How to Make Creamy Roasted Butternut Squash and Sage Soup
Total time: 1 h · Yields 4 servings
- 1
Roast the Vegetables
Preheat your oven to 200°C (400°F). On a large baking sheet, toss the cubed squash, onion, and garlic cloves with olive oil, salt, and pepper. Roast for 30-35 minutes until the squash is fork-tender and slightly browned at the edges.
- 2
Squeeze the Garlic
Remove the vegetables from the oven. Carefully squeeze the roasted garlic out of its skins into a large pot or Dutch oven, discarding the husks. Add the roasted squash and onion to the pot.
- 3
Simmer and Blend
Pour the vegetable broth over the roasted vegetables. Add nutmeg and ginger. Bring to a boil, then reduce heat and simmer for 10 minutes. Use an immersion blender to process the soup until completely smooth and velvety.
- 4
Crisp the Sage
In a small skillet, melt the butter over medium heat. Add the sage leaves and fry for 1-2 minutes until they are slightly crisp and the butter begins to brown. Remove from heat.
- 5
Final Seasoning
Stir the heavy cream and the browned butter (leaving the leaves for garnish) into the soup. Taste and adjust salt and pepper if needed. Warm through for 2 minutes.
- 6
Serve
Ladle the soup into bowls. Top each serving with the fried sage leaves, a drizzle of cream, and toasted pumpkin seeds.
Chef's Tips
- For an even deeper flavor, add a peeled and diced Granny Smith apple to the roasting pan.
- If the soup is too thick, add an extra 100ml of broth until you reach your desired consistency.
- Peeling squash can be hard; microwave the whole squash for 2 minutes first to soften the skin significantly.
What to Serve with Creamy Roasted Butternut Squash and Sage Soup
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Warm crusty sourdough bread
- A side arugula salad with balsamic vinaigrette
- Grilled cheese sandwich with fontina and apple slices
Frequently asked questions
Can I freeze this soup?
Yes! This soup freezes beautifully. Let it cool completely and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Can I make this vegan?
Absolutely. Use coconut milk or cashew cream instead of heavy cream and use olive oil to crisp the sage leaves.
How long does it stay fresh in the fridge?
Store in an airtight container for up to 4-5 days.
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