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Easy Creamy Butternut Squash Soup with Sage

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This creamy butternut squash soup with sage is made using a simple one-pan roasting method that delivers deep, caramelized flavor with minimal cleanup. Velvety, subtly sweet, and anchored by earthy sage, it’s the perfect fall comfort food that tastes like you spent hours fussing over it.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 4 cups low-sodium vegetable broth
  • ½ cup full-fat coconut milk (from a can)
  • 12–15 fresh sage leaves
  • 1 tablespoon butter or olive oil (for sage garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper if desired.
  2. Peel the butternut squash using a vegetable peeler, cut in half lengthwise, scoop out seeds, and cut flesh into 1-inch cubes.
  3. Spread cubed squash, chopped onion, and whole garlic cloves in a single layer on the sheet pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Tuck fresh sage leaves among the vegetables.
  4. Roast for 35-40 minutes until squash is tender and edges are browned and caramelized. Halfway through, shake the pan to redistribute.
  5. Transfer roasted vegetables and sage to a large pot or Dutch oven. Add vegetable broth and bring to a simmer over medium heat. Let bubble gently for about 5 minutes.
  6. Blend until smooth using an immersion blender directly in the pot, or in batches in a countertop blender (being careful with hot liquid).
  7. Stir in coconut milk and blend briefly to combine. Taste and adjust seasoning with additional salt or pepper if needed. If too thick, add a splash more broth or water.
  8. For optional sage garnish: In a small skillet, melt butter over medium heat. Add a few fresh sage leaves and cook about 30 seconds per side until crisp. Transfer to paper towel to drain.
  9. Serve immediately, ladling soup into bowls. Garnish with crispy sage leaves and a crack of black pepper if desired.

Notes

For easier peeling, microwave the whole squash for 2 minutes before peeling. If using a countertop blender, let soup cool 10 minutes before blending, remove center cap from lid, and cover with a kitchen towel to let steam escape. The soup thickens as it sits; add extra broth when reheating. Frozen butternut squash can be used but should be thawed and patted dry before roasting. For a thicker soup, use 3 cups broth instead of 4. For a thinner soup, add more broth after blending.

Nutrition

Keywords: butternut squash soup, creamy squash soup, sage soup, fall soup, one-pan soup, vegan soup, gluten-free soup

Find it online: https://yumbelle.com/easy-creamy-butternut-squash-soup-with-sage/