A deeply savory, slightly sweet, and silky butternut squash soup made with roasted squash and crispy sage. This easy, one-pan method delivers a luxurious, dairy-free soup that’s perfect for fall and winter.
For best texture, use full-fat coconut milk. Store crispy sage separately at room temperature. Soup tastes even better the next day. To peel squash easily, microwave whole squash for 2-3 minutes first.
Keywords: butternut squash soup, creamy soup, vegan soup, dairy-free soup, fall soup, winter soup, crispy sage, roasted squash soup