Description

A cozy, five-ingredient fall dinner featuring roasted butternut squash blended with vegetable stock, fresh sage, and cream for a rich, comforting soup.

Ingredients

Scale

1 large butternut squash (approx. 3 lbs / 1.4 kg)
1 medium yellow onion, chopped
4 cloves garlic, minced
4 cups vegetable stock (low-sodium)
1/4 cup fresh sage leaves (plus extra for garnish)
1/2 cup heavy cream or full-fat coconut milk
2 tbsp unsalted butter (divided)
Salt and black pepper to taste
1/4 tsp freshly grated nutmeg (optional)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the butternut squash in half lengthwise, scoop out seeds, brush cut sides with olive oil, season with salt, and place cut-side down on the baking sheet.
Roast for 40-45 minutes until tender and caramelized. Let cool, scoop out flesh, and discard skin.
In a large pot or Dutch oven, melt 1 tbsp butter over medium heat. Sauté onion for 3-4 minutes until translucent.
Add minced garlic and cook for 1 minute until fragrant.
Add roasted squash flesh and vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
Remove from heat and blend with an immersion blender (or countertop blender) until smooth.
Stir in heavy cream (or coconut milk) and nutmeg. Season with salt and pepper to taste.
In a small skillet, melt remaining 1 tbsp butter. Fry sage leaves for 1-2 minutes until crispy.
Ladle soup into bowls and garnish with crispy sage leaves. Serve immediately.

Notes

Roasting the squash concentrates flavor and removes excess water. For a vegan version, use coconut milk and olive oil instead of butter and cream. The soup freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 8
Sodium: 450
Fat: 14
Saturated Fat: 8
Carbohydrates: 35
Fiber: 6
Protein: 4

Keywords: butternut squash soup, sage soup, fall recipes, vegan soup, creamy soup, cozy dinner, vegetarian recipes