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Cozy Roasted Butternut Squash Soup with Sage – Best Easy Recipe

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A simple, creamy roasted butternut squash soup with crispy sage butter that comes together in about 45 minutes. Perfect for busy weeknights, fall gatherings, or meal prep, this crowd-pleasing soup is rich, flavorful, and naturally dairy-free.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 4 cups vegetable broth (or chicken broth)
  • 1/2 cup full-fat coconut milk (or heavy cream)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 3 tablespoons unsalted butter (or vegan butter)
  • 10–12 fresh sage leaves
  • Flaky sea salt, for finishing
  • Optional: toasted pumpkin seeds, balsamic glaze, Greek yogurt or coconut cream for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prep the butternut squash: cut off the stem and bottom, cut in half where the neck meets the bulb, peel both pieces, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes (about 5-6 cups).
  3. Place cubed squash on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with 1/4 teaspoon salt and a pinch of black pepper. Toss to coat evenly and spread in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and golden-brown.
  4. While squash roasts, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 5-7 minutes until translucent and golden. Add smashed garlic and cook 1 minute more until fragrant.
  5. Add roasted squash to the pot, scraping up any caramelized bits from the baking sheet. Pour in 4 cups vegetable broth. Stir, scraping the bottom of the pot.
  6. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  7. Remove from heat. Use an immersion blender to blend until smooth. If using a regular blender, let cool 5 minutes, then blend in batches (never fill more than halfway; remove center cap and cover with a towel).
  8. Return blended soup to the pot. Stir in 1/2 cup coconut milk, remaining 1/4 teaspoon salt, and more black pepper to taste. Add a pinch of nutmeg if desired. Keep warm over low heat.
  9. In a small skillet, melt 3 tablespoons butter over medium heat. Add sage leaves and cook 2-3 minutes, swirling, until butter is golden brown and sage is crispy. Remove from heat immediately.
  10. Ladle soup into bowls. Drizzle with sage butter, top with crispy sage leaves, and sprinkle with flaky sea salt. Garnish as desired. Serve hot.

Notes

Roasting the squash is essential for deep flavor—do not skip. Cut squash into even 1-inch cubes for uniform cooking. Watch the sage butter closely as it can burn quickly. Season in layers for best flavor. Soup tastes even better the next day. Make sage butter fresh each time you serve.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, sage butter, fall soup, easy soup recipe, creamy soup, dairy-free soup, vegetarian soup

Find it online: https://lumalunch.com/cozy-roasted-butternut-squash-soup-with-sage-best-easy-recipe/