Why Make This Recipe
Sage Roasted Butternut Squash Soup is a comforting and delicious choice for any season. It’s rich in nutrients and has a wonderful balance of sweet and savory flavors. This soup not only warms you up on chilly days but also leaves you feeling satisfied. The fresh sage adds a unique taste that perfectly compliments the butternut squash. Making it at home allows you to control the ingredients and tailor it to your taste.
How to Make Sage Roasted Butternut Squash Soup
Ingredients
- 1 butternut squash (3–4 lb)
- 1 medium yellow onion
- 1 head garlic
- 2 tbsp olive oil
- 1 tsp fine sea salt
- 1/2 tsp cracked black pepper
- 1 tsp chopped fresh sage
- 1 tsp fresh thyme leaves
- 3 cups vegetable broth (or chicken broth or water)
- 1/2 cup heavy cream (or cashew cream or coconut milk)
- Homemade croutons
- Reserved butternut squash seeds
- 1 tbsp olive oil (for seeds)
- Pinch of salt
Directions
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half, scoop out the seeds, and place it cut-side down on a baking sheet.
- Peel and chop the onion and add it to the baking sheet along with the whole head of garlic. Drizzle everything with 2 tablespoons of olive oil, and sprinkle with salt and pepper.
- Roast in the oven for about 30-40 minutes, or until the squash is tender.
- Once roasted, scoop the flesh of the squash into a pot, and squeeze out the garlic cloves from their skins.
- Add the chopped onion, sage, thyme, and the vegetable broth to the pot. Simmer on medium heat for about 10-15 minutes.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can blend it in batches in a traditional blender.
- Stir in the heavy cream (or your choice of alternative) and heat for a few more minutes.
- For the homemade croutons, toss reserved butternut squash seeds with olive oil and a pinch of salt. Spread them on a baking sheet and roast for 10-15 minutes until golden and crunchy.
How to Serve Sage Roasted Butternut Squash Soup
Serve the soup warm in bowls, topped with homemade croutons and a sprinkle of fresh herbs. It pairs perfectly with crusty bread or a simple salad on the side.
How to Store Sage Roasted Butternut Squash Soup
Store any leftover soup in an airtight container in the refrigerator. It will keep fresh for up to 4-5 days. You can also freeze the soup for longer storage. Just pour it into freezer-safe containers and it will last up to 3 months.
Tips to Make Sage Roasted Butternut Squash Soup
- Choose a butternut squash that is heavy for its size and has a smooth skin.
- Don’t skip the roasting step; it brings out the natural sweetness of the squash.
- Adjust the cream to your liking; you can add more for a richer soup or use less for a lighter version.
- For an extra kick, consider adding a pinch of cayenne pepper or a splash of apple cider vinegar.
Variation
You can experiment by adding different herbs or spices. For example, a little nutmeg or ginger can add an interesting twist to the flavor. If you prefer a bit of heat, including a dash of chili powder or red pepper flakes can spice things up!
FAQs
1. Can I make this soup vegan?
Yes! Simply use vegetable broth and coconut milk or cashew cream instead of heavy cream.
2. How do I know when the butternut squash is cooked?
The squash is ready when it is fork-tender. You should be able to easily scoop the flesh out of its skin.
3. Can I use frozen butternut squash?
Yes, you can use frozen butternut squash. Just skip the roasting step and add it directly to the pot with broth and other ingredients.
Enjoy your homemade Sage Roasted Butternut Squash Soup!
Sage Roasted Butternut Squash Soup
Ingredients
Main Ingredients
- 1 whole butternut squash (3–4 lb) Choose squash that is heavy for its size.
- 1 medium yellow onion Peeled and chopped.
- 1 head garlic To be roasted whole.
- 2 tbsp olive oil For roasting.
- 1 tsp fine sea salt
- 1/2 tsp cracked black pepper
- 1 tsp chopped fresh sage Adds unique flavor.
- 1 tsp fresh thyme leaves
- 3 cups vegetable broth Or chicken broth or water.
- 1/2 cup heavy cream Can substitute with cashew cream or coconut milk.
- Homemade croutons For serving.
- Reserved butternut squash seeds For croutons.
- 1 tbsp olive oil For seeds.
- Pinch of salt For seeds.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the butternut squash in half, scoop out the seeds, and place it cut-side down on a baking sheet.
- Peel and chop the onion and add it to the baking sheet along with the whole head of garlic.
- Drizzle everything with 2 tablespoons of olive oil, and sprinkle with salt and pepper.
Roasting
- Roast in the oven for about 30-40 minutes, or until the squash is tender.
Blending
- Once roasted, scoop the flesh of the squash into a pot, and squeeze out the garlic cloves from their skins.
- Add the chopped onion, sage, thyme, and the vegetable broth to the pot.
- Simmer on medium heat for about 10-15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream (or your choice of alternative) and heat for a few more minutes.
Croutons
- Toss reserved butternut squash seeds with olive oil and a pinch of salt.
- Spread them on a baking sheet and roast for 10-15 minutes until golden and crunchy.
Serving
- Serve the soup warm in bowls, topped with homemade croutons and a sprinkle of fresh herbs.