Print

Creamy Butternut Squash Soup with Crispy Sage

creamy butternut squash soup with crispy sage - featured image
Print Recipe

This creamy butternut squash soup with crispy sage is velvety, rich, and deeply comforting. The crispy sage leaves add an incredible savory crunch that cuts through the sweetness perfectly.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds)
  • 1 large yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 3 tablespoons olive oil, divided
  • 4 cups vegetable broth, low-sodium
  • 1/2 cup full-fat coconut milk
  • 15–20 fresh sage leaves
  • 1 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Give it a full 15 minutes to come to temperature.
  2. Carefully cut the butternut squash in half lengthwise. Scoop out the seeds and stringy bits with a spoon. Place both halves cut-side down on a rimmed baking sheet. Drizzle with 1 tablespoon of olive oil and rub it all over the skin. Roast for 35-40 minutes until the flesh is fork-tender.
  3. While the squash roasts, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until the onion is soft and translucent. Add the smashed garlic cloves and cook for another minute until fragrant.
  4. Add 5-6 fresh sage leaves to the pot (save the rest for crispy topping). Stir them around for about 30 seconds until they release their fragrance.
  5. Pour in the vegetable broth and bring it to a gentle simmer. Let it bubble away while the squash finishes roasting.
  6. When the squash is tender, let it cool for 5 minutes. Scoop the flesh out with a spoon. Add all the roasted squash flesh to the pot with the broth mixture. Stir to combine.
  7. Bring the soup to a gentle simmer and cook for 10 minutes. Stir occasionally to prevent anything from sticking to the bottom.
  8. Remove the pot from heat. Use an immersion blender to puree the soup until completely smooth. If using a regular blender, work in batches and be careful with the hot liquid.
  9. Stir in the coconut milk, salt, pepper, and nutmeg. Taste and adjust. Add maple syrup if needed.
  10. While the soup finishes, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the reserved sage leaves in a single layer. Cook for 15-20 seconds per side until they turn bright green and crisp. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
  11. Ladle the soup into bowls and top with crispy sage leaves. Add a drizzle of olive oil or a swirl of coconut milk if desired.

Notes

Don’t skip roasting the squash whole; it concentrates the natural sugars and gives a velvety texture. Watch sage leaves carefully as they go from perfect to burnt in about 10 seconds. Taste as you go since squash sweetness varies. Use full-fat coconut milk for best texture. Let the soup rest for 15-20 minutes before serving for deeper flavor.

Nutrition

Keywords: butternut squash soup, creamy soup, vegan soup, fall soup, sage, comfort food, easy soup

Find it online: https://clunkcook.com/creamy-butternut-squash-soup-with-crispy-sage/