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Cozy Roasted Butternut Squash Soup with Crispy Sage

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This velvety butternut squash soup is made with roasted squash and garlic for deep, caramelized flavor, and topped with crispy fried sage for a delightful crunch. It’s naturally creamy, comforting, and perfect for cozy autumn nights.

Ingredients

Scale
  • 1 large butternut squash (about 3–4 lbs)
  • 1 large yellow onion, chopped
  • 1 whole head garlic
  • 4 cups vegetable or chicken broth (low-sodium)
  • 1 large bunch fresh sage
  • 3 tablespoons olive oil, divided
  • 2 tablespoons butter
  • ½ cup coconut milk or heavy cream (optional)
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Carefully cut butternut squash in half lengthwise and scoop out seeds and pulp.
  2. Place squash halves cut-side up on a lined baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Cut top off garlic head, drizzle with olive oil, wrap in foil, and place on baking sheet. Roast 45-60 minutes until squash is fork-tender and edges caramelized.
  3. While squash roasts, heat remaining 1 tablespoon olive oil in a large Dutch oven over medium heat. Add chopped onion and a pinch of salt; cook 6-8 minutes until soft. Add 2-3 minced sage leaves and cook 1 minute until fragrant.
  4. When squash and garlic are cool enough to handle, scoop squash flesh from skin and squeeze roasted garlic cloves from skins. Add both to pot with onions. Pour in 4 cups broth. Bring to a gentle simmer and cook 10-15 minutes.
  5. Remove pot from heat. Blend soup with an immersion blender until smooth, or transfer in batches to a countertop blender (never fill more than halfway; remove center cap and cover with a towel). Return blended soup to pot.
  6. In a small skillet over medium heat, melt 2 tablespoons butter. Add remaining sage leaves in a single layer; fry 15-30 seconds per side until crisp. Transfer to paper towels.
  7. Taste soup and adjust seasoning. Stir in optional coconut milk or cream if desired. Ladle into bowls, garnish with crispy sage leaves and a swirl of cream or olive oil. Serve hot.

Notes

For deeper caramelization, preheat the baking sheet in the oven before adding the squash. Season in layers for best flavor. The soup thickens as it sits; thin with extra broth when reheating. Fried sage leaves burn quickly—watch closely. Soup tastes even better the next day.

Nutrition

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

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