This roasted butternut squash soup is like wrapping yourself in a cozy blanket—but edible and so much creamier. It’s one of those recipes that feels luxuriously comforting, with roasted veggies and a swirl of sage-infused cream that makes each bite sing. Whether you’re pulling off a weeknight dinner or setting the stage for a dinner party, this one brings the “oohs” and “aahs” without the stress. Let’s roast, blend, and swirl our way to bowlfuls of autumn comfort!
Why You’ll Love This Recipe
When squash season rolls in, this is the soup I turn to over and over—it’s comforting, creamy, super flavorful, and beautiful enough for guests. Plus, that sage cream? It’s the cherry on top… or should I say, the herby little swirl of heaven.
- Rich and velvety: Roasting the squash deepens its flavor and makes for the creamiest texture.
- Elevated flavor: That drizzle of sage cream brings a fragrant, savory twist that feels straight out of a fancy bistro.
- Make-ahead friendly: It tastes even better the next day.
- Creative & flexible: Easy swaps to make it dairy-free, spicy, or even a little fruity.
Ingredients Breakdown
Essentials
- 2 medium butternut squash (about 2–2.5 lb), peeled, seeded, and cut into 1 to 1.5-inch cubes
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth (or low-sodium chicken broth)
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1 tablespoon maple syrup or brown sugar (optional)
- Pinch of nutmeg (optional)
- 1/2 teaspoon ground cumin or smoked paprika (optional)
Pro Tips
- Choose ripe squash: A matte skin—not glossy—is a good sign it’s ready for roasting glory.
- Go high-heat for roasting: That 400°F caramelization adds so much flavor.
- Optional apple or pear: Add a peeled, cubed apple or pear to roast alongside the squash for a hint of sweetness.
- Make it spicy: A pinch of cayenne or white pepper adds warming depth without overpowering.
Step-by-Step Instructions
- Roast the squash: Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon of olive oil, a sprinkle of salt, and pepper. Spread on a parchment-lined baking sheet in a single layer. Roast for 25–35 minutes, turning once, until golden and tender.
- Sauté your aromatics: In a large pot, heat the remaining tablespoon olive oil over medium heat. Add onion and a pinch of salt. Cook for 6–8 minutes until translucent and just beginning to caramelize. Add garlic and spices (if using), and cook 30 seconds until fragrant.
- Build the soup: Add roasted squash to the pot, pour in broth, and bring to a simmer. Let simmer for 8–10 minutes to let those flavors mingle. Stir in maple syrup and nutmeg if using, and season to taste with salt and pepper.
- Blend it smooth: Use an immersion blender to purée the soup right in the pot. (Or transfer carefully to a blender in batches.) Stir in the heavy cream and adjust consistency with more broth or water if needed. Reheat gently.
- Infuse the sage cream: In a small saucepan, heat the cream and sage leaves over low until just simmering. Remove from heat and steep for 5 minutes. Strain out the sage and whisk in lemon zest and a pinch of salt.
- Serve it up: Ladle soup into bowls. Swirl with sage cream. Garnish with crispy sage leaves, pumpkin seeds, and a drizzle of olive oil.
Chef’s Tips and Tricks
- Don’t skip roasting: It’s what makes the flavor deep and caramelized instead of bland.
- Use a high-speed blender: For that ultra-silky finish (just be sure to vent the top when blending hot liquids!).
- Adjust the sweetness: Depending on your squash and taste, go easy on or skip the sweetener entirely.
- Freeze extra portions: Freeze flat in bags for easy reheating on busy days.
Recipe Variations and Serving Suggestions
- Dairy-free: Use coconut cream instead of heavy cream and swap the sage cream for a cashew-based drizzle or lemony olive oil.
- Add fruit: Roast a chopped apple or pear with the squash for a subtle sweetness that plays beautifully with the sage.
- Slight spice: Stir in a pinch of cayenne or red pepper flakes if you’d like a warming kick.
- Serve with: Crusty sourdough, grilled cheese soldiers, or a winter arugula salad with nuts and goat cheese.
FAQs
Can I make this soup ahead of time?
Absolutely! In fact, it gets even better as the flavors meld. Just reheat gently before serving.
What’s the best way to freeze it?
Let it cool completely, then freeze in airtight containers or zip-top freezer bags. Lay bags flat to save space!
What if I don’t have fresh sage?
No worries! Use 1/4 teaspoon dried sage for the cream, or skip it and finish the soup with lemon zest and olive oil instead.
How do I get my soup extra-smooth?
Use a high-speed blender and blend in batches for a professional-level velvety texture. Or strain it through a fine mesh sieve for that extra-fancy finish.
Recipe Card
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: ~1 hour
Ingredients:
- 2 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- Salt & pepper, to taste
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream (or coconut cream)
- 1 tbsp maple syrup (optional)
- Pinch nutmeg (optional)
- 1/2 tsp ground cumin or smoked paprika (optional)
- For sage cream: 1/2 cup heavy cream, 6–8 sage leaves, pinch salt, 1/4 tsp lemon zest
Instructions:
- Preheat oven to 400°F. Toss squash with 1 tbsp oil, salt, and pepper, then roast until tender and caramelized, 25–35 minutes.
- In a large pot, heat remaining oil, sauté onion until soft. Add garlic and spices and cook 30 seconds.
- Add roasted squash, broth, and simmer for 8–10 minutes. Stir in cream and maple syrup; season to taste.
- Blend until smooth. Adjust consistency as needed.
- Infuse cream with sage, then strain and stir in salt and lemon zest.
- Swirl sage cream into soup and garnish as desired.
Nutrition: ~220 calories per serving
If you make this dreamy bowl of roasted butternut squash soup, I’d love to hear about it—snap a pic and tag me on Instagram @thekitchensaid! And don’t forget to leave a comment below to let me know how you twisted it to make it your own. Happy cooking, friend!
