Print

Cozy Creamy Delicata Squash Soup with Crispy Sage

delicata squash soup - featured image
Print Recipe

A creamy, savory delicata squash soup topped with crispy sage. This easy fall soup is made with roasted squash, coconut milk, and simple ingredients for a comforting bowl of warmth.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total)
  • 1 large yellow onion, chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 3 cups vegetable broth (recommended: Pacific Foods)
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground nutmeg
  • Salt and black pepper to taste (about 1 teaspoon salt, 1/4 teaspoon pepper)
  • 2 tablespoons unsalted butter (or ghee for dairy-free)
  • 12–15 fresh sage leaves

Instructions

  1. Preheat oven to 400°F (200°C). Wash delicata squash, cut off stem and blossom ends, slice in half lengthwise, and scoop out seeds. Slice into 1-inch half-moons.
  2. Toss squash pieces with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until edges are golden brown and caramelized.
  3. While squash roasts, heat a splash of olive oil in a large pot over medium heat. Add chopped onion and cook for 5-7 minutes until translucent. Add smashed garlic and cook 1 minute until fragrant.
  4. Add roasted squash to the pot with onions and garlic. Pour in vegetable broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 10 minutes.
  5. Turn off heat. Use an immersion blender to puree soup until completely smooth. (If using a regular blender, let soup cool 5 minutes, then blend in batches.)
  6. Stir in coconut milk, maple syrup, and ground nutmeg. Taste and adjust seasoning. Add more broth or water if too thick. Keep warm on low heat.
  7. In a small skillet, melt butter over medium heat. Add sage leaves in a single layer and cook 30-45 seconds per side until dark green and crispy. Transfer to paper towel-lined plate.
  8. Ladle soup into bowls. Top with crispy sage leaves and a drizzle of browned butter from the pan. Optional: sprinkle with flaky sea salt.

Notes

Don’t skip roasting the squash—it concentrates flavor and prevents watery soup. If using a regular blender, never fill more than halfway with hot liquid and hold lid down with a towel. Make crispy sage right before serving to maintain crunch. Soup can be made ahead and flavors deepen after a day in the fridge. Double the crispy sage recipe if desired.

Nutrition

Keywords: delicata squash soup, creamy squash soup, fall soup, easy soup recipe, crispy sage, vegetarian soup, gluten-free soup, dairy-free soup

Find it online: https://breezybake.com/cozy-creamy-delicata-squash-soup-with-crispy-sage-best-easy-fall-soup/