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Creamy Roasted Butternut Squash Soup with Sage – Best Easy Starter

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This creamy roasted butternut squash soup with sage is the starter that makes people close their eyes on the first spoonful. Roasting the squash until caramelized brings out its natural sweetness, while crispy fried sage adds an earthy, aromatic finish.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds)
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon ground nutmeg (optional)
  • 12–15 fresh sage leaves
  • 2 tablespoons unsalted butter
  • Flaky sea salt for finishing
  • Extra cream or crème fraîche for swirling (optional)
  • Toasted pumpkin seeds or pepitas (optional)
  • A drizzle of brown butter (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Peel the butternut squash, cut off the stem and bottom, slice in half lengthwise, and scoop out seeds. Cut into 1-inch cubes (about 6 cups).
  3. Place cubes on a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Toss to coat and spread in a single layer.
  4. Roast for 35-45 minutes, flipping halfway, until edges are deep golden brown and fork-tender.
  5. While squash roasts, heat a large soup pot or Dutch oven over medium heat with 1 tablespoon olive oil or butter. Add diced onion and cook 5-7 minutes until translucent and starting to brown.
  6. Add minced garlic and cook 1 minute until fragrant.
  7. Pour in 4 cups vegetable broth, scraping up any browned bits. Add roasted squash cubes, stir, and bring to a gentle simmer. Reduce heat to low and simmer 10 minutes.
  8. Remove from heat and blend with an immersion blender until smooth (or in batches in a countertop blender, being careful with hot liquid).
  9. Stir in 1/2 cup heavy cream and nutmeg (if using). Season with salt and pepper to taste.
  10. For the garnish: In a small skillet, melt 2 tablespoons butter over medium heat. Add sage leaves in a single layer and cook 20-30 seconds per side until crisp and translucent. Transfer to paper towels and sprinkle with flaky sea salt.
  11. Ladle soup into bowls, drizzle with extra cream or crème fraîche, top with crispy sage leaves, and sprinkle with pumpkin seeds and flaky salt if desired. Serve immediately.

Notes

Don’t skip roasting the squash—it’s essential for flavor. Adjust salt based on broth sodium content. Blend hot soup carefully to avoid splatters. Make sage garnish just before serving for best crispness. Soup freezes well; add cream after thawing. If soup tastes flat, add a squeeze of lemon juice or splash of apple cider vinegar.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, sage, fall soup, easy starter, dinner party

Find it online: https://clunkcook.com/creamy-roasted-butternut-squash-soup-with-sage-best-easy-starter/