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Cozy Roasted Butternut Squash Soup with Crispy Sage

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This soul-warming soup features deeply caramelized roasted butternut squash and garlic, blended into a velvety, naturally creamy base, and topped with salty, crunchy fried sage leaves. It’s a simple, healthy, and incredibly flavorful comfort food perfect for chilly days.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, unpeeled
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups vegetable broth, low-sodium
  • 1/2 cup full-fat coconut milk (optional but recommended)
  • 1 large bunch fresh sage (about 20–30 leaves)
  • 1 tablespoon maple syrup (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven. While the oven heats up, prepare your squash. Cut off the stem and base ends, then slice the squash in half lengthwise. Scoop out the seeds and stringy pulp with a spoon. Use a vegetable peeler to remove the skin, then cut the flesh into 1-inch cubes. Try to make them as uniform as possible so they cook evenly. This should take about 10 minutes.
  2. Roast the vegetables. On your large baking sheet, toss the cubed squash, chopped onion, and the unpeeled garlic cloves with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the cayenne pepper (if using). Spread everything out in a single, even layer. Don’t overcrowd—if things are too tight, use a second baking sheet. Roast for 25 minutes, then flip the vegetables with a spatula and add 4-5 whole sage leaves to the pan. Roast for another 15-20 minutes, until the s…
  3. Prepare the crispy sage. While the vegetables roast, make the topping. Pick the leaves from your sage bundle and pat them completely dry with a paper towel. Any moisture will cause the oil to splatter. In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add the sage leaves in a single layer (you may need to do this in two batches). Fry for 15-20 seconds per side, until they turn bright green and start to crisp. They will crisp up more as they…
  4. Blend the soup base. When the vegetables are done roasting, let them cool for a few minutes. Squeeze the roasted garlic cloves out of their skins into a large pot or Dutch oven. Add the roasted squash and onion, along with any caramelized bits from the pan (scrape those up—they’re flavor gold). Pour in the vegetable broth. If you’re using an immersion blender, blend everything directly in the pot until completely smooth. If using a countertop blender, carefully transfer the mixture in batches, f…
  5. Finish the soup. Place the pot over medium-low heat. Stir in the coconut milk (if using) and the maple syrup (if using). Taste and adjust the seasoning—you might want another pinch of salt or a crack of pepper. Let the soup simmer gently for 5-10 minutes to allow the flavors to meld. If it’s too thick, add a splash more broth or water. If it’s too thin, let it simmer a little longer to reduce.
  6. Serve immediately. Ladle the soup into bowls. Top each serving with a generous handful of crispy sage leaves. A drizzle of olive oil or a swirl of coconut milk on top looks beautiful, too. Enjoy while it’s hot!

Notes

Roasting the garlic in its skin mellows its flavor. Pat sage leaves completely dry before frying to prevent oil splatter. For a thinner soup, add more broth; for a thicker soup, simmer longer. The soup tastes even better the next day. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Crispy sage is best made fresh.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, creamy butternut squash soup, vegan soup, gluten-free soup, fall soup, winter soup, easy soup recipe

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