Velvety Butternut Squash Soup with Crispy Sage (Print Version)

Make this creamy butternut squash soup for a comforting meal. My family loves this rich, slightly sweet soup, perfect for chilly evenings.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 medium butternut squash (about 2-3 lbs), peeled, seeded, and cubed
02 - 1 large yellow onion, chopped
03 - 4-5 cloves garlic, minced
04 - 4 cups vegetable broth
05 - 1 cup full-fat coconut milk or heavy cream

→ Flavor Boosters

06 - 2 tbsp fresh sage leaves (plus extra for garnish)
07 - 1-2 tbsp maple syrup or brown sugar

→ Seasonings

08 - 2 tbsp olive oil (divided)
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Finishing Touches

11 - 1/4 cup toasted pepitas (pumpkin seeds), for garnish
12 - Crusty bread, for serving

# Instructions:

01 - First things first, let's get that butternut squash ready. Carefully peel it – this is where I’ve had a few close calls, so take your time! Then, slice it in half lengthwise, scoop out those pesky seeds and stringy bits, and chop it into roughly 1-inch cubes. Don't worry if they're not perfectly uniform; a little rustic charm is what we're going for, honestly. I usually spread them out on a baking sheet at this point, ready for roasting.
02 - Now, toss those squash cubes with a drizzle of olive oil, a pinch of salt, and a crack of black pepper. Spread them in a single layer on a baking sheet. Roast them in a preheated oven at 400°F (200°C) for about 25-30 minutes, or until they're tender and slightly caramelized around the edges. This roasting step is crucial for that deep, rich flavor in your butternut squash soup; it really brings out the sweetness, and the smell filling the kitchen is just amazing.
03 - While the squash roasts, grab a large pot or Dutch oven. Heat a splash of olive oil over medium heat. Add your chopped onion and cook until it's softened and translucent, about 5-7 minutes. Then, toss in the minced garlic and cook for just another minute until fragrant. Don't let it burn, that's a mistake I've made too many times, and it changes the whole vibe of the creamy butternut squash soup!
04 - Once your squash is roasted and the aromatics are happy in the pot, carefully add the roasted squash to the pot with the onions and garlic. Pour in the vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows all those beautiful flavors to meld together, creating a wonderful foundation for your creamy butternut squash soup.
05 - Now for the fun part: making it creamy! Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot, which is my preferred, less-messy method). Blend until it’s silky smooth. Seriously, get it *really* smooth. Pour it back into the pot, if you used a regular blender. Stir in the coconut milk or heavy cream and the maple syrup. Taste it! This is where you adjust your seasonings. Add more salt, pepper, or syrup until it tastes just right to you.
06 - Gently reheat the creamy butternut squash soup if needed, but don't let it boil after adding the cream. Ladle the warm creamy butternut squash soup into bowls. For a little extra something, I love to garnish with a few crispy fried sage leaves and a sprinkle of toasted pepitas for crunch. A swirl of extra cream or a drizzle of good olive oil doesn't hurt either. It looks so inviting and smells heavenly; you'll be so proud of what you've created!

# Notes:

01 - Always roast the squash for deeper flavor, don't just boil it! It makes all the difference.
02 - Store leftovers in an airtight container for up to 3-4 days in the fridge, or freeze for longer.
03 - For a dairy-free version, full-fat coconut milk works wonderfully and adds a subtle sweetness.
04 - Serve with crusty bread and a sprinkle of toasted pepitas for added texture and crunch.

# Equipment Needed:

01 - Baking sheet
02 - large pot or Dutch oven
03 - blender (immersion or regular)

# Nutrition (Per Serving):

Calories: 320 Calories
Total Fat: 22g
Total Carbohydrate: 30g
Protein: 5g

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