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Cozy Creamy Butternut Squash Soup with Fried Sage: Easy Fall Recipe

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This creamy butternut squash soup with crispy fried sage is the ultimate comfort food for chilly days. Roasted squash, savory garlic, and a touch of cream create a velvety, soul-warming bowl that’s quick and easy to make.

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, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium recommended)
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
  • 1/2 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 20–25 fresh sage leaves
  • 3 tablespoons unsalted butter
  • Flaky sea salt for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper if desired.
  2. Prep the butternut squash: Cut off both ends, stand upright, and slice in half lengthwise. Scoop out seeds and stringy bits. Peel the skin, then cut flesh into 1-inch cubes.
  3. Roast the squash: Spread cubes on the baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. Sauté the aromatics: In a large pot or Dutch oven over medium heat, heat a drizzle of olive oil. Add diced onion and cook 5-6 minutes until soft. Add minced garlic and cook 1 minute until fragrant.
  5. Simmer the soup base: Add roasted squash, vegetable broth, dried thyme, and ground nutmeg to the pot. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  6. Blend until smooth: Remove from heat. Use an immersion blender to puree the soup directly in the pot until smooth. If using a regular blender, work in batches, filling no more than halfway, and blend carefully.
  7. Add the cream: Stir in heavy cream until fully incorporated. Taste and adjust seasoning with salt and pepper. Add more broth or water if needed to reach desired consistency. Keep warm over low heat.
  8. Fry the sage leaves: In a small skillet, melt butter over medium heat. Add sage leaves in a single layer and fry for 20-30 seconds per side until bright green and crispy. Transfer to a paper towel-lined plate and sprinkle with flaky sea salt.
  9. Serve: Ladle soup into bowls, top with fried sage leaves, and serve immediately.

Notes

Don’t skip roasting the squash—it’s key for deep flavor. Watch the sage closely as it burns quickly. For a vegan version, use coconut milk and olive oil instead of cream and butter. The soup freezes well for up to 3 months.

Nutrition

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

Find it online: https://breezybake.com/cozy-creamy-butternut-squash-soup-with-fried-sage-easy-fall-recipe/