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Creamy Roasted Butternut Squash Soup with Crispy Sage

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This creamy roasted butternut squash soup with crispy sage is the ultimate comfort food—velvety smooth, deeply caramelized from roasting, and topped with earthy, crunchy sage leaves. It’s quick to prep, uses simple ingredients, and is perfect for meal prep or a cozy dinner.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 4 cups vegetable broth
  • ½ cup full-fat coconut milk
  • 12–15 fresh sage leaves
  • 2 tablespoons butter or olive oil
  • Flaky sea salt (for finishing)

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss cubed butternut squash, chopped onion, and smashed garlic cloves with olive oil, salt, pepper, and cayenne (if using). Spread in a single layer on the baking sheet.
  3. Roast for 30-35 minutes, flipping halfway through, until squash is tender and edges are caramelized.
  4. Transfer roasted vegetables to a large pot or Dutch oven. Add vegetable broth and bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes.
  5. Remove from heat. Using an immersion blender, blend until smooth. (If using a regular blender, let soup cool 5 minutes, then blend in batches, filling blender no more than halfway.)
  6. Return blended soup to pot. Stir in coconut milk until fully incorporated. Taste and adjust seasoning.
  7. Heat butter or olive oil in a small skillet over medium heat. Add sage leaves one at a time and fry for 15-20 seconds per side until crisp. Transfer to paper towel-lined plate and sprinkle with flaky sea salt.
  8. Ladle soup into bowls. Top with crispy sage leaves and a drizzle of olive oil or coconut milk if desired. Serve immediately.

Notes

Cut squash into even 1-inch cubes for even roasting. Watch sage carefully as it burns quickly. For a vegan version, use olive oil instead of butter. Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat gently on the stovetop.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, crispy sage, fall soup, vegetarian soup, gluten-free soup, vegan option

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