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roasted butternut squash soup - featured image

Cozy Fall Roasted Butternut Squash Soup with Crispy Sage

  • Author: Olivia
  • Total Time: 75 minutes
  • Yield: 6 servings 1x

Description

A creamy, roasted butternut squash soup with a hint of apple and finished with crispy fried sage leaves. This kid-friendly, make-ahead recipe is perfect for chilly fall evenings.

Ingredients

Scale
  • 1 large butternut squash (about 3–4 lbs / 1.5 kg), peeled and cut into 1-inch cubes
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt, divided
  • 1/2 teaspoon black pepper
  • 4 large garlic cloves, peeled and smashed
  • 2 tablespoons unsalted butter
  • 1 medium yellow or white onion, diced
  • 1 medium apple (Granny Smith or Honeycrisp), peeled and diced
  • 4 cups vegetable broth (low-sodium)
  • 1/2 cup full-fat canned coconut milk (optional, for creaminess)
  • 1 tablespoon pure maple syrup (optional)
  • 1 cup fresh sage leaves
  • 2 tablespoons neutral oil (avocado or grapeseed) for frying sage
  • Pinch of salt for sage

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Toss the cubed butternut squash and smashed garlic cloves with olive oil, 1/2 teaspoon salt, and pepper. Spread in a single layer on the baking sheet.
  3. Roast for 45-60 minutes, flipping halfway, until squash is tender and edges are caramelized.
  4. While squash roasts, melt butter in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5 minutes until soft.
  5. Add remaining garlic (if any) and cook for 1 minute until fragrant. Add diced apple and cook for 2 minutes.
  6. Pour in vegetable broth and bring to a simmer. Cook for 5 minutes.
  7. Add the roasted squash and garlic to the pot. Stir to combine.
  8. Remove from heat and blend with an immersion blender until smooth. If using a regular blender, let cool slightly and blend in batches.
  9. Stir in coconut milk and maple syrup if using. Season with salt and pepper to taste.
  10. Heat neutral oil in a small skillet over medium heat. Fry sage leaves for 30-60 seconds until crisp and bright green. Remove with a slotted spoon and drain on paper towels. Sprinkle with a pinch of salt.
  11. Ladle soup into bowls and top with crispy sage leaves and a drizzle of olive oil.

Notes

For easier peeling, roast the whole squash for 30 minutes first, then peel. Do not crowd the baking sheet when roasting squash to ensure caramelization rather than steaming. Fresh sage is required for the garnish; dried sage will not crisp up. The soup thickens as it cools, so add extra broth when reheating.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 180
  • Sugar: 10
  • Sodium: 450
  • Fat: 6
  • Saturated Fat: 2
  • Carbohydrates: 32
  • Fiber: 6
  • Protein: 4

Keywords: butternut squash soup, fall recipes, roasted vegetable soup, crispy sage, vegetarian soup, vegan soup, cozy dinner, kid-friendly recipes, healthy comfort food

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Find it online: https://tableanddinner.com/cozy-fall-roasted-butternut-squash-soup-with-crispy-sage/