Description
This creamy butternut squash soup is velvety, comforting, and packed with autumn flavors. Roasted squash and fresh sage create a restaurant-worthy soup that’s easy enough for weeknights and special enough for holidays.
Ingredients
Scale
- 2 lbs butternut squash, peeled, seeded, and cubed
- 1 medium yellow onion, diced
- 2–3 garlic cloves, minced
- 1 large carrot, diced (optional)
- 1 celery stalk, diced
- 1 small apple, peeled and chopped
- 6–8 fresh sage leaves, chopped
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 2 tbsp olive oil
- 1 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Pinch of nutmeg (optional)
- Pumpkin seeds (optional, for garnish)
- Extra sage leaves, fried or fresh (optional, for garnish)
- Crème fraîche or yogurt swirl (optional, for garnish)
- Red pepper flakes (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Peel and seed butternut squash, then chop into 1-inch cubes. Toss with 1 tbsp olive oil and a pinch of salt on a baking sheet.
- Roast squash for 25-30 minutes, flipping halfway, until golden and fork-tender.
- While squash roasts, heat 1 tbsp olive oil in a large soup pot over medium heat. Add onion, celery, carrot, and apple. Cook 6-8 minutes until softened and onions are translucent.
- Add garlic and chopped sage, sauté for 1 minute.
- Add roasted squash to the pot and stir to combine.
- Pour in vegetable broth, add salt, pepper, and nutmeg if using. Bring to a gentle boil, then reduce heat and simmer for 12-15 minutes until all vegetables are very soft.
- Turn off heat. Blend soup with an immersion blender in the pot, or carefully transfer to a countertop blender in batches. Blend until silky smooth.
- Stir in heavy cream (or coconut milk). Taste and adjust seasoning as needed. Warm gently over low heat for 1-2 minutes, do not boil.
- Ladle into bowls and garnish with pumpkin seeds, fried sage leaves, crème fraîche, or red pepper flakes as desired. Serve hot.
Notes
Roasting the squash is key for deep flavor. Use fresh sage for best results. For vegan or dairy-free, substitute coconut milk for cream. Soup freezes well for up to 3 months. Adjust thickness with more broth or by simmering uncovered. Taste and adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup (about 250ml)
- Calories: 180
- Sugar: 8
- Sodium: 450
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 25
- Fiber: 4
- Protein: 3
Keywords: butternut squash soup, creamy soup, fall recipes, sage, vegetarian, comfort food, easy soup, gluten-free, autumn, healthy soup