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Cozy Roasted Butternut Squash Soup with Crispy Sage

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This velvety roasted butternut squash soup is rich, creamy, and deeply satisfying without needing heavy cream or complicated steps. Topped with crispy sage leaves, it’s the perfect comfort food for chilly evenings.

Ingredients

Scale
  • 1 medium butternut squash (about 2.5 to 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, skin on
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon smoked paprika
  • 4 cups vegetable broth (low-sodium)
  • 1/2 cup canned coconut milk (full-fat)
  • 1 bunch fresh sage (about 15–20 leaves)
  • 1 tablespoon butter or olive oil (for frying sage)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prep the butternut squash: Cut off both ends, slice in half where the narrow neck meets the wider bulb. Use a vegetable peeler to remove the skin. Cut the neck into rings, then dice into 1-inch cubes. Scoop out seeds from the bulb section and cube that part too.
  3. Roast the vegetables: Spread cubed squash and chopped onion on the prepared baking sheet. Add garlic cloves (skin on). Drizzle with 2 tablespoons olive oil, sprinkle with salt, pepper, and smoked paprika. Toss to coat. Roast for 25-30 minutes, flipping halfway, until tender and starting to brown.
  4. Cool the garlic: Let garlic cloves cool for a few minutes, then squeeze the soft roasted garlic out of the skins.
  5. Sauté aromatics: Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion (if not all roasted) and cook for 3-4 minutes until translucent.
  6. Combine and simmer: Add roasted squash, roasted onions, and squeezed garlic to the pot. Pour in vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  7. Blend until smooth: Use an immersion blender directly in the pot, or let cool slightly and blend in batches in a regular blender.
  8. Add coconut milk: Stir in coconut milk and heat through for 2 minutes. Taste and adjust seasoning.
  9. Fry sage leaves: Heat butter or olive oil in a small skillet over medium heat. Add sage leaves in a single layer and fry for 30-45 seconds per side until crispy. Transfer to a paper towel-lined plate.
  10. Serve: Ladle soup into bowls, top with crispy sage leaves and a drizzle of coconut milk or olive oil if desired. Serve hot.

Notes

Don’t skip roasting the squash—it gives the soup deep caramelized flavor. Cut squash evenly for even roasting. Watch sage carefully as it can burn quickly. Season in layers for best flavor. Use full-fat coconut milk for creaminess. Soup tastes even better the next day.

Nutrition

Keywords: butternut squash soup, roasted butternut squash, crispy sage, fall soup, cozy soup, vegetarian soup, gluten-free soup, dairy-free soup

Find it online: https://zorbmeal.com/cozy-roasted-butternut-squash-soup-with-crispy-sage/