why make this recipe

Sage Roasted Butternut Squash Soup is a delightful dish that combines the sweetness of roasted butternut squash with the earthy flavors of sage and thyme. This soup is warm, creamy, and perfect for cozy dinners or lunch. It also brings comfort during the colder months, making it a favorite for many. Plus, it is simple to make and healthier than many rich soups, as you can adjust the creaminess to your liking!

how to make Sage Roasted Butternut Squash Soup

Ingredients:

1 butternut squash (3–4 lb)
1 medium yellow onion
1 head of 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
Pinch of salt

Directions:

Preheat your oven to 400°F (200°C).
Cut the butternut squash in half, scoop out the seeds, and place the halves on a baking sheet cut side up.
Peel and chop the onion, and place it on the baking sheet along with the garlic (still in its skin).
Drizzle the vegetables with olive oil, and sprinkle with salt and pepper.
Roast in the oven for about 40-50 minutes, or until the squash is tender and caramelized.
Once roasted, let them cool slightly. Peel the garlic and scoop out the flesh from the butternut squash.
In a large pot, add the roasted squash, onion, garlic, sage, and thyme. Pour in the vegetable broth.
Heat the pot over medium heat and bring to a simmer. Cook for about 10 minutes.
Using an immersion blender or a regular blender, puree the soup until smooth. Return to pot if needed.
Stir in the heavy cream and adjust seasoning if necessary. Simmer for a few more minutes.
For croutons, toss reserved butternut squash seeds with olive oil and a pinch of salt. Roast in the oven until golden brown.

how to serve Sage Roasted Butternut Squash Soup

Serve the soup hot, topped with homemade croutons for crunch. You can also garnish it with a sprinkle of fresh sage or thyme for added flavor. Pair it with crusty bread for a complete meal.

how to store Sage Roasted Butternut Squash Soup

Allow any leftover soup to cool completely. Store it in an airtight container in the refrigerator for up to 4 days. You can also freeze the soup for up to 3 months. Just make sure to cool it down before freezing.

tips to make Sage Roasted Butternut Squash Soup

Choose a ripe butternut squash with a firm body for the best flavor.
If you prefer a thicker soup, use less broth; for a thinner consistency, add more.
Don’t skip roasting the squash and garlic; it enhances the flavor significantly.

variation

You can add a pinch of nutmeg for warmth or try blending in other vegetables like carrots or sweet potatoes for a twist. For a spicy kick, consider adding a dash of cayenne pepper or paprika.

FAQs

Can I make this soup vegan?
Yes! Simply use vegetable broth and substitute heavy cream with coconut milk or cashew cream.

How can I make it spicier?
Add a pinch of red pepper flakes or a small chopped jalapeño during cooking for some heat.

Is it possible to make this soup in advance?
Absolutely! You can make the soup ahead of time and reheat it when you are ready to serve. Just be sure to keep it refrigerated or frozen until needed.