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Creamy Butternut Squash & Sage Soup: Easy 30-Min Recipe

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A velvety roasted butternut squash soup with crispy sage browned butter that comes together in about 30 minutes of active time. This comforting fall recipe delivers deep, caramelized flavor with simple ingredients and is perfect for cozy dinners or meal prep.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 large yellow onion, roughly chopped
  • 4–5 garlic cloves, smashed but left whole
  • 3 tablespoons olive oil
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 12–15 fresh sage leaves, washed and dried
  • ½ cup heavy cream (optional, for richness)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
  2. Prep the squash: Cut off both ends, slice in half where the narrow neck meets the bulbous bottom. Use a vegetable peeler or sharp knife to remove the skin. Scoop out seeds from the bulb section, then cube everything into 1-inch pieces.
  3. Roast the vegetables: Spread cubed squash, chopped onion, and smashed garlic cloves on the prepared baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread in a single layer. Roast for 25-30 minutes, flipping halfway, until tender and deeply golden on the edges.
  4. While squash roasts, make the sage butter: In a small skillet over medium heat, melt the butter. Add fresh sage leaves and cook for 2-3 minutes, swirling occasionally, until butter turns golden brown with a nutty aroma and sage leaves crisp. Remove from heat and set aside.
  5. Combine and simmer: Transfer roasted vegetables to a large pot. Add vegetable broth and bring to a simmer over medium-high heat. Reduce heat to medium-low and let bubble gently for 10 minutes.
  6. Blend until silky: Remove pot from heat. Using an immersion blender, blend soup until completely smooth. If using a regular blender, work in batches, filling only halfway and holding lid down with a towel.
  7. Finish with cream and sage butter: Stir in heavy cream and half of the browned sage butter. Taste and adjust seasoning with additional salt or pepper as needed.
  8. Serve immediately: Ladle into bowls, drizzle with remaining sage butter, and top with crispy sage leaves. Optional: sprinkle with flaky sea salt.

Notes

For best flavor, don’t skip roasting the squash—it caramelizes natural sugars and adds depth. Watch the brown butter carefully as it can go from perfect to burnt quickly. If using a regular blender, let soup cool 5 minutes before blending and never fill more than halfway. The soup can be made vegan by using coconut oil instead of butter and coconut cream instead of heavy cream. For a spicy twist, add a halved apple to the roasting sheet and stir in ½ teaspoon smoked paprika and a pinch of cayenne. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://lumalunch.com/creamy-butternut-squash-and-sage-soup-easy-30-min-recipe/