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Roasted Butternut Squash Soup with Sage

Bowl of butternut squash soup with cream swirl and sage leaf garnish.
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A silky and comforting butternut squash soup, perfect for fall. This recipe features roasted squash for deeper flavor and can be made dairy-free.

Ingredients

Scale
  • 2 ½ pounds butternut squash (about 1 large or 2 small)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • ½ cup full-fat coconut milk (from a can)
  • 1 tablespoon fresh sage, chopped
  • Pinch of nutmeg
  • Optional garnishes: toasted pepitas, extra coconut milk, fresh sage leaves

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the butternut squash in half lengthwise and scoop out the seeds.
  3. Drizzle the cut sides with 1 tablespoon of olive oil, salt, and pepper. Place cut-side down on a baking sheet.
  4. Roast for 40-50 minutes, or until tender when pierced with a fork.
  5. Let the squash cool slightly, then scoop the flesh into a bowl.
  6. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  7. Add the minced garlic and cook for 1 minute more until fragrant.
  8. Add the roasted butternut squash flesh, vegetable broth, coconut milk, chopped sage, and nutmeg to the pot.
  9. Bring the soup to a simmer, then reduce heat and cook for 10 minutes to allow flavors to meld.
  10. Carefully transfer the soup to a blender (or use an immersion blender) and blend until very smooth and creamy. Work in batches if necessary.
  11. Return the soup to the pot. Taste and adjust seasoning with salt and pepper if needed.
  12. Serve hot, garnished with toasted pepitas, a swirl of coconut milk, or fresh sage leaves.

Notes

  • For a thicker soup, use less broth or simmer uncovered for a few extra minutes to reduce.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
  • You can roast the squash and chop the onion and garlic ahead of time for quicker assembly.
  • This recipe is naturally vegan and gluten-free.

Nutrition

Find it online: https://carlacooking.com/butternut-squash-soup/