Print

Easy Cozy Butternut Squash Sage Soup: Best Starter Recipe

butternut squash sage soup - featured image
Print Recipe

This creamy, roasted butternut squash soup with fresh sage is the perfect starter for fall gatherings. It’s quick, easy, and made with simple ingredients, yet elegant enough to impress guests.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 10–12 fresh sage leaves, chopped
  • 4 cups low-sodium vegetable broth
  • 1/2 cup heavy cream or full-fat coconut milk
  • For garnish: additional fresh sage leaves, 1 tablespoon butter, roasted pumpkin seeds or pepitas, drizzle of heavy cream or balsamic glaze

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube the butternut squash into 1-inch cubes. Toss with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
  3. Roast for 25-30 minutes, flipping halfway through, until tender and golden-brown.
  4. While squash roasts, melt butter in a large pot over medium heat. Add diced onion and cook for 5-6 minutes until translucent.
  5. Add minced garlic and chopped sage; cook for 1 minute until fragrant.
  6. Add roasted squash and vegetable broth. Stir, scraping up browned bits. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  7. Remove from heat and blend until smooth using an immersion blender or regular blender (in batches).
  8. Stir in heavy cream or coconut milk. Taste and adjust seasoning.
  9. For garnish: In a small skillet, melt 1 tablespoon butter over medium heat. Fry a few fresh sage leaves for 30-60 seconds until crispy. Drain on paper towel.
  10. Ladle soup into bowls. Top with crispy sage leaves, pepitas, and a drizzle of cream or balsamic glaze. Serve immediately.

Notes

Roasting the squash is essential for deep flavor. The soup can be made a day ahead; flavors improve overnight. For a vegan version, use coconut oil and coconut milk. For a lower-carb option, substitute cauliflower for squash.

Nutrition

Keywords: butternut squash soup, sage soup, fall soup, starter recipe, easy soup, creamy soup, vegetarian soup, gluten-free soup

Find it online: https://daintydine.com/easy-cozy-butternut-squash-sage-soup-best-starter-recipe/