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Easy Cozy Butternut Squash and Sage Soup Recipe

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A velvety, deeply savory butternut squash soup with crispy sage butter topping, inspired by a beloved café recipe. This comforting soup is quick to make, uses simple ingredients, and is perfect for meal prep.

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
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 2 tablespoons unsalted butter (or vegan butter for dairy-free)
  • 10–12 fresh sage leaves
  • Pinch of flaky sea salt, for finishing
  • Heavy cream or coconut cream, for drizzling (optional)
  • Toasted pumpkin seeds, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Prep the butternut squash: Using a Y-shaped peeler, remove the skin completely. Cut off the stem end and the bottom, then slice the squash in half where the narrow neck meets the bulbous bottom. Cut each piece in half lengthwise and scoop out the seeds with a spoon. Cut into 1-inch cubes.
  3. Toss the cubed squash with 2 tablespoons olive oil, 1/4 teaspoon salt, and a few grinds of black pepper. Spread in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until the edges are golden brown and the squash is fork-tender.
  4. While the squash roasts, in a large soup pot, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook for 5-6 minutes until translucent and just starting to brown. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Add the roasted squash to the pot with the onions and garlic. Pour in 3 cups of the vegetable broth. Add the remaining 1/4 teaspoon salt, pepper, and nutmeg. Stir and bring to a gentle simmer over medium-high heat.
  6. Reduce heat to low and let the soup simmer for 10 minutes. Remove from heat and let cool for 2-3 minutes. Using an immersion blender, puree the soup until completely smooth. If using a regular blender, work in batches. Add the remaining cup of broth if you prefer a thinner consistency. Taste and adjust seasoning.
  7. In a small skillet, melt the butter over medium heat. Add the sage leaves in a single layer. Fry for 30-45 seconds per side until they turn darker green and the edges start to crisp. Transfer to a paper towel-lined plate and sprinkle with flaky sea salt while still warm.
  8. Ladle the soup into bowls. Top with crispy sage leaves, a drizzle of cream if using, and a sprinkle of toasted pumpkin seeds.

Notes

Roasting the squash instead of boiling is key for deep flavor. Season in layers—add salt at every stage. The soup improves after a day in the fridge. For a dairy-free version, use olive oil instead of butter for the sage topping. If fresh sage is unavailable, use 1 teaspoon dried sage stirred into the soup during simmering.

Nutrition

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

Find it online: https://breezybake.com/easy-cozy-butternut-squash-and-sage-soup-recipe/