Smoky Roasted Butternut Squash and Sage Soup
A silky, herb-infused soup featuring oven-roasted butternut squash, smoky paprika, and crispy fried sage leaves for a cozy seasonal meal.
How to Make Smoky 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 butternut squash cubes, onion wedges, and garlic cloves with olive oil, salt, and pepper. Roast for 30-35 minutes until the squash is fork-tender and slightly charred at the edges.
- 2
Simmer the Aromatics
Squeeze the roasted garlic out of its skin and into a large pot. Add the roasted squash and onions. Pour in the vegetable stock, smoked paprika, and nutmeg. Bring to a gentle simmer over medium heat for 10 minutes to allow the flavors to meld.
- 3
Blend to Silk
Using an immersion blender, puree the soup until completely smooth. If using a standard blender, work in batches and be careful with the hot liquid. Stir in the heavy cream and maple syrup, then season with additional salt to taste.
- 4
Crisp the Sage
In a small skillet, melt the butter over medium heat until it begins to foam and turn brown. Add the sage leaves and fry for 30-60 seconds until crisp. Remove the leaves and set them on a paper towel.
- 5
Serve and Garnish
Ladle the hot soup into bowls. Drizzle with a few drops of the remaining brown butter from the skillet, top with three crispy sage leaves, and sprinkle with pumpkin seeds.
Chef's Tips
- For a vegan version, swap the heavy cream for full-fat coconut milk and use olive oil instead of butter for the sage.
- Don't skip the maple syrup; it balances the earthy notes of the squash perfectly.
- If the soup is too thick, add an extra 100ml of stock until your desired consistency is reached.
What to Serve with Smoky Roasted Butternut Squash and Sage Soup
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Warm sourdough bread with salted butter
- A side arugula salad with lemon vinaigrette
- Grilled cheese sandwich with fontina or gruyère
Frequently asked questions
Can I freeze this soup?
Yes! This soup freezes beautifully for up to 3 months. Just omit the cream before freezing and add it when reheating.
Do I have to peel the squash?
While the skin is edible, peeling it ensures the smoothest, most velvety texture possible for this specific recipe.
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