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Creamy Roasted Butternut Squash Soup Recipe with Crispy Sage Butter

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A cozy and elegant creamy roasted butternut squash soup topped with crispy sage butter, perfect for quick and comforting dinners.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 4 tablespoons unsalted butter, divided
  • 10–12 fresh sage leaves, whole
  • 1 medium yellow onion, finely chopped
  • 3 large garlic cloves, minced
  • 4 cups (960 ml) vegetable broth, low sodium
  • ½ cup (120 ml) heavy cream or coconut cream (optional)
  • ¼ teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (for roasting, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Peel, seed, and cut the butternut squash into roughly 1-inch cubes. Toss with 1 tablespoon olive oil (or melted butter) and a pinch of salt. Spread evenly on the baking sheet.
  3. Roast the squash for 30-35 minutes, flipping halfway through, until tender and caramelized on the edges.
  4. While the squash roasts, melt 2 tablespoons butter in a large pot over medium heat. Add chopped onion and cook until translucent, about 5-7 minutes.
  5. Add minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
  6. Transfer the roasted squash to the pot with onions and garlic. Pour in 4 cups vegetable broth. Bring to a gentle simmer and cook for 10 minutes.
  7. Remove the pot from heat and puree the soup using an immersion blender or in batches with a countertop blender until smooth and creamy.
  8. Stir in ½ cup heavy cream or coconut cream, ground nutmeg, salt, and black pepper to taste. Warm gently over low heat without boiling.
  9. In a small skillet, melt the remaining 2 tablespoons butter over medium heat. Add fresh sage leaves and cook, stirring occasionally, until butter browns lightly and sage becomes crisp, about 2-3 minutes. Avoid burning.
  10. Ladle soup into bowls and spoon crispy sage butter with browned bits on top before serving.

Notes

If soup is too thick, add more broth or water to reach desired consistency. Blend soup while warm (not boiling) to avoid splatters. For vegan/dairy-free, use olive oil instead of butter and coconut cream instead of heavy cream. Store crispy sage butter separately from soup to maintain texture. Soup reheats well and can be frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, crispy sage butter, easy soup recipe, comforting soup, vegetarian soup, gluten-free soup

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