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Velvety Roasted Butternut Squash Soup with Toasted Sage Butter

Close-up of bright orange roasted butternut squash soup topped with fried sage leaves and spices.
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Create a deeply flavorful and creamy roasted butternut squash soup. Roasting the squash first brings out natural sweetness, making this a perfect, comforting meal for cozy evenings.

Ingredients

Scale
  • 2 medium butternut squash (about 3 lbs total)
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk (or heavy cream for non-vegan)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup unsalted butter (for sage butter)
  • 1 tablespoon fresh sage leaves, chopped
  • 1/2 cup cooked, seasoned chickpeas (for topping, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, place cut-side down on a baking sheet, and roast for 35 to 45 minutes, or until very tender.
  2. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 6 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Once the squash is cool enough to handle, scoop the flesh out of the skins and add it to the pot with the onions and garlic.
  4. Pour in the vegetable broth. Bring the mixture to a simmer, then reduce heat and cook for 10 minutes to allow flavors to meld.
  5. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. Return the soup to the pot if necessary.
  6. Stir in the coconut milk (or cream), salt, and pepper. Heat gently until warmed through; do not boil.
  7. Prepare the sage butter: In a small skillet, melt the butter over medium heat. Add the chopped sage and cook until the butter foams and begins to brown slightly and the sage is crisp, about 3 minutes.
  8. Ladle the soup into bowls. Drizzle each serving with the toasted sage butter and top with crispy chickpeas, if using.

Notes

  • Roasting the squash is key to achieving that deep, caramelized flavor that makes this the best butternut squash soup.
  • If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.
  • For a vegan option, use coconut milk and ensure your broth is vegetable-based.
  • This recipe makes excellent healthy fall soup meal prep; it stores well in the refrigerator for up to four days.

Nutrition

Find it online: https://eatableempress.com/roasted-butternut-squash-soup/