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Easy Roasted Butternut Squash Soup with Sage: Best Homemade Recipe

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This roasted butternut squash soup with sage is creamy without any cream, rich without any complicated techniques, and tastes like something you’d order at a fancy restaurant. It’s the perfect last-minute dish that makes you look like you tried way harder than you actually did.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 medium yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter (or olive oil for dairy-free)
  • 4 cups vegetable broth
  • ½ cup full-fat coconut milk (or heavy cream)
  • 1 tablespoon fresh sage leaves, chopped (about 6–8 leaves; or 1 teaspoon dried sage)
  • 1 tablespoon maple syrup (optional)
  • Additional fresh sage leaves for garnish (fried in butter until crispy)
  • A drizzle of coconut milk or cream for garnish
  • Toasted pumpkin seeds for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Prep the squash: Cut off both ends of the butternut squash, then slice it in half where the narrow neck meets the bulbous bottom. Use a vegetable peeler to remove the skin from both pieces. Cut the neck into 1-inch rounds, then cube them. Scoop out the seeds from the bottom half, then cut into similar-sized cubes.
  3. Roast the squash: Spread the cubed squash on a baking sheet in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and the edges are golden brown.
  4. While the squash roasts, start the base: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 5-6 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  5. Add the roasted squash to the pot with the onions and garlic. Pour about ¼ cup of the broth onto the hot baking sheet and scrape up the caramelized bits, then add that to the pot too.
  6. Pour in the remaining broth and add the chopped fresh sage. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
  7. Blend until smooth using an immersion blender directly in the pot, or in batches in a regular blender (let soup cool slightly first, never fill more than halfway, remove center cap and cover with a towel).
  8. Stir in the coconut milk (or cream) and maple syrup if using. Taste and adjust seasoning with additional salt or a pinch of cayenne if desired.
  9. Serve hot with garnishes like crispy fried sage leaves, a swirl of coconut milk, and toasted pumpkin seeds.

Notes

Don’t skip the roasting step—it’s essential for deep, caramelized flavor. For best results, don’t crowd the baking sheet; use two if needed. Cut squash cubes evenly to ensure even roasting. Toast sage leaves on the baking sheet in the last minute of roasting for more aromatic flavor. Season in layers: salt the squash before roasting, season the onion mixture, and adjust at the end. This soup tastes even better the next day. To freeze, cool completely and store in freezer-safe containers for up to 3 months. For a thicker soup, reduce broth to 3 cups or add a peeled, diced potato. If soup is too sweet, balance with a squeeze of lemon juice or splash of apple cider vinegar.

Nutrition

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