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–+ servings
Sage Roasted Butternut Squash Soup

Savor the Season: Cozy Sage Roasted Butternut Squash Soup

This Sage Roasted Butternut Squash Soup is a comforting dish perfect for chilly evenings, featuring wholesome ingredients and a rich, savory flavor.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 large Butternut Squash Choose a heavy squash for best flavor.
  • 1 medium Yellow Onion Can substitute with shallots for a milder taste.
  • 1 head Garlic Roasted whole for enhanced flavor.
  • 2 tablespoons Olive Oil Can replace with avocado oil.
  • 1 teaspoon Sea Salt Adjust according to preference.
  • 1/2 teaspoon Cracked Black Pepper Use more for a spicier finish.
For the Herbs
  • 1 tablespoon Fresh Sage Thyme can be a delightful substitute.
  • 1 teaspoon Fresh Thyme Can be omitted if needed.
For the Liquid
  • 4 cups Vegetable Broth Can use chicken broth or water.
  • 1 cup Heavy Cream Swap with coconut milk or cashew cream for dairy-free.
For Toppings
  • 1 cup Homemade Croutons Perfect for added crunch.
  • 1/4 cup Reserved Butternut Squash Seeds Roasted for a delightful garnish.

Equipment

  • Oven
  • Baking Sheet
  • stockpot
  • blender
  • Parchment Paper
  • Foil

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Carefully halve the butternut squash and scoop out the seeds.
  3. Place the squash, onion, and wrapped garlic on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 45 minutes until tender.
  4. Rinse the reserved butternut squash seeds and roast them at 350°F (176°C) for 15-20 minutes.
  5. Scoop the flesh from the roasted squash and blend it with the roasted garlic and onion, adding vegetable broth until smooth.
  6. Heat the blended soup and stir in the heavy cream, adjusting seasoning as needed before serving.
  7. Ladle into bowls and garnish with croutons and roasted squash seeds.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 7000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Soup can be stored in the fridge for up to 5 days or frozen for 3 months. Reheat gently on the stovetop.

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