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Creamy Roasted Butternut Squash Soup Recipe Easy Homemade with Crispy Sage

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A cozy and creamy roasted butternut squash soup with crispy sage garnish, perfect for quick weeknight dinners or comforting meals. This recipe balances ease and flavor with simple ingredients and a rich, smooth texture.

Ingredients

Scale
  • 2 pounds butternut squash, peeled and cubed
  • 3 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 large garlic cloves, minced
  • 4 cups vegetable broth (low sodium preferred)
  • 1 cup coconut milk (full fat for richest texture)
  • About 12 fresh sage leaves (some for roasting, some for garnish)
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon ground nutmeg (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
  2. Peel and cube the butternut squash into roughly 1-inch pieces. Toss the cubes in 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on the baking sheet. Roast for 25 to 30 minutes, stirring once halfway through, until the squash is tender and caramelized at edges.
  3. While the squash roasts, prepare the crispy sage: Heat 1 tablespoon olive oil in a small skillet over medium heat. Add fresh sage leaves in a single layer (about half at a time). Fry for 1–2 minutes until crisp but not burnt. Use a slotted spoon to transfer them onto paper towels to drain excess oil. Set aside for garnish.
  4. In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add chopped onion and cook for 5–7 minutes until soft and translucent. Stir in minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
  5. Add the roasted squash to the pot along with vegetable broth. Bring to a simmer, cover loosely, and cook for 10 minutes to let the flavors marry.
  6. Remove from heat and puree the soup using an immersion blender directly in the pot, or carefully transfer soup in batches to a blender. Blend until completely smooth and creamy. If the soup is too thick, add water or broth a little at a time to reach desired consistency.
  7. Stir in coconut milk and a pinch of nutmeg if using. Warm the soup over low heat gently—do not boil to prevent coconut milk separation. Taste and adjust salt and pepper.
  8. Serve hot in bowls, garnished with crispy sage leaves.

Notes

For a dairy-free version, use coconut milk as the creamy base. Fresh sage is essential for crispy garnish; dried sage can be sautéed but won’t crisp the same. Roasting the squash until caramelized enhances natural sweetness and flavor. If soup is bland after blending, a squeeze of fresh lemon juice brightens it up. Adjust thickness with broth or water as preferred. Leftovers keep well refrigerated for 4 days or frozen for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, crispy sage, dairy-free soup, vegan soup, easy soup recipe, fall soup, cozy dinner

Find it online: https://jodierecipes.com/creamy-roasted-butternut-squash-soup-recipe-easy-homemade-with-crispy-sage/