Sage Roasted Butternut Squash Soup - Alrightwithme

Sage Roasted Butternut Squash Soup – Alrightwithme

Bowl of sage roasted butternut squash soup garnished with herbs

There’s a particular afternoon that comes to mind, one where the sun was hiding behind fluffy clouds, teasing the colors of fall. The air was crisp, and I had just returned from a jaunt to the local farmer’s market, my hands filled with the treasures of autumn, including a stunning butternut squash. As I set it down on my countertop, the buttery, nutty scent wafted up to greet me, and that’s when I decided to roast it with sage. I wanted a comforting soup that would wrap around me like a beloved blanket.

As soon as the squash came out of the oven, caramelized and fragrant, I knew I was in for something special. I blended it all together with sweet onions and garlic, and oh, the kitchen smelled divine! The first taste? Silky, rich, and surprisingly bright from the herbs, it was a hug in a bowl. This Sage Roasted Butternut Squash Soup is not just a recipe; it’s a warm-hearted reminder that home and happiness can be captured in a single dish. I can’t wait for you to experience the cozy vibes and mouthwatering flavors with me!

Why You’ll Love This Recipe

  • Effortless Comfort: It’s an easy-to-follow recipe that even a beginner can master!
  • Healthy Goodness: Packed with vitamins and flavor, this soup is a nourishing option for any meal.
  • Soul-Satisfying Flavor: The natural sweetness of the squash paired with the earthiness of sage is simply divine.
  • Perfect for Any Occasion: Whether it’s a casual family dinner or a cozy gathering with friends, it’s always a hit.
  • Easy Cleanup: One pot to make it all means less fuss and more time to enjoy your delicious creation!

Ingredients

  • 1 butternut squash (3–4 lb): This is the star of the show! Roasting brings out its sweet, nutty flavor.
  • 1 medium yellow onion: Adds sweetness and depth to the base of the soup.
  • 1 head garlic: Roasting gives garlic a mellow, buttery flavor, perfect for this cozy soup.
  • 2 tbsp olive oil: For roasting and blending; it enhances the flavors and adds healthy fats.
  • 1 tsp fine sea salt: Don’t skip on this! Salt is essential for bringing out the flavor in each ingredient.
  • 1/2 tsp cracked black pepper: A little spice to balance the sweetness of the squash.
  • 1 tsp chopped fresh sage: This aromatic herb gives the soup its warm, autumnal essence.
  • 1 tsp fresh thyme leaves: A lovely complement to the sage that brightens up the flavors.
  • 3 cups vegetable broth (or chicken broth or water): The liquid base that pulls everything together beautifully.
  • 1/2 cup heavy cream (or cashew cream or coconut milk): Adds richness; choose based on whether you want it decadent or healthy!
  • Homemade croutons: A crunchy topping that adds texture and fun to each bite.
  • Reserved butternut squash seeds: Toasted for a nutty garnish.
  • 1 tbsp olive oil: For toasting the seeds and making them irresistible!
  • Pinch of salt: Just a sprinkle to enhance the flavor of the seeds.

Full recipe card is below.

How to Make It

Step 1: Roast Your Butternut Squash

Preheat your oven to 400°F (200°C). Cut your butternut squash in half lengthwise (carefully, my friend—those babies can be tough!). Scoop out the seeds (save those for later!), drizzle the olive oil over the flesh, sprinkle with salt and pepper, and roast on a baking sheet for about 40-45 minutes, until tender and caramelized. The smell will have you dancing around the kitchen!

Step 2: Sauté the Aromatics

While the squash is roasting, chop the onion and garlic. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the diced onion and sauté until soft and translucent (about 5-7 minutes), then add the minced garlic and cook for another 1-2 minutes. Oh, can you smell that? Heaven!

Step 3: Blend It All Together

Once the squash is roasted, scoop it from the skin and add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth, add sage and thyme, and stir to combine. Bring it to a gentle simmer for about 10 minutes, allowing the flavors to mingle.

Step 4: Puree Until Smooth

Using an immersion blender (or transferring to a regular blender in batches), blend the soup until smooth. If you like a creamier texture, mix in the heavy cream after blending.

Step 5: Toast the Seeds

While the soup cools, rinse and dry the butternut squash seeds. Toss them in a bowl with a tablespoon of olive oil and a pinch of salt, then spread them on a baking sheet. Bake at 350°F (175°C) for 10-15 minutes or until golden brown and crunchy. These little delights are the perfect finishing touch!

Step 6: Serve and Enjoy

Pour your creamy, dreamy soup into bowls, top with croutons and the toasted seeds, and sprinkle a bit more sage if you like! Serve warm and watch the smiles spread around your table.

Pro Tips for Success

  • Choose a ripe squash: Look for squashes with a matte finish and a uniform color, avoiding any with soft spots.
  • Don’t rush the roasting: Allowing the squash to get caramelized will intensify the flavor.
  • Taste as you go: Adjust seasonings to your preference. Perhaps a little more salt or a pinch of nutmeg could be just what it needs!
  • Think about texture: If you prefer a chunkier soup, leave some pieces unblended!

Flavor Variations

  • Spice it Up: Add a pinch of cayenne or smoked paprika for a warm kick!
  • Seasonal Swaps: Try using seasonal spices like pumpkin pie spice in place of the thyme and sage for a sweeter, warmer flavor.
  • Creaminess Choices: Swap heavy cream for coconut milk for a dairy-free option with a tropical twist!

Serving Suggestions

Pair your soup with warm, crusty bread or a side salad for a complete meal. Drizzling a bit of balsamic reduction on top adds a delightful contrast of flavor, while a side of earthy red wine can elevate your dining experience to a cozy winter escape!

Make-Ahead & Storage

This soup can absolutely be made ahead of time! You can prepare the soup and store it in an airtight container in the fridge for up to 4 days or keep the ingredients prepped and ready to cook and blend when you need it.

Leftovers

Use leftover soup as a sauce over roasted veggies or grain bowls. You could even blend some leftover soup with pasta for a creamy noodle dish!

Freezing

Yes, this soup freezes beautifully! Let it cool completely before transferring to freezer-safe containers. To thaw, place in the refrigerator overnight or submerge the container in warm water for a quicker thaw.

Reheating

To reheat, you can gently warm it on the stove over medium heat, stirring occasionally. If using the microwave, heat in 30-second increments, stirring between, until hot throughout.

FAQs

Can I make this soup vegan?
Absolutely! Just substitute heavy cream with coconut milk or cashew cream.

How do I thicken the soup if it’s too thin?
You can blend in a peeled potato while cooking, or add a cornstarch slurry (cornstarch mixed with a bit of cold water) during the simmering phase.

Can I use other squash kinds?
Definitely! Acorn squash or kabocha work beautifully as substitutes.

What if I don’t have fresh herbs?
Dried herbs can be used in a pinch; use about 1/3 of the amount called for, as they are more concentrated.

Final Thoughts

I love this Sage Roasted Butternut Squash Soup because it’s more than just a recipe; it’s a moment of joy, a dash of comfort, and a gathering of flavors that leave you feeling all warm and fuzzy inside. So, as the leaves change and the days grow shorter, embrace this delicious soup in your kitchen. Share it with loved ones, or savor a quiet moment wrapped in a cozy blanket with your bowl.
Happy cooking, friends! 🍂💛

Bowl of sage roasted butternut squash soup garnished with herbs
Ellie

Sage Roasted Butternut Squash Soup

A comforting, silky soup made with roasted butternut squash, onions, and garlic, enhanced with the flavors of sage and thyme.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 250

Ingredients
  

Main Ingredients
  • 1 whole butternut squash (3–4 lb) The star of the show, roast for sweetness.
  • 1 medium yellow onion Adds sweetness and depth.
  • 1 head garlic Roasting mellows and enhances flavor.
  • 2 tbsp olive oil Used for roasting and blending.
  • 1 tsp fine sea salt Essential for enhancing flavor.
  • 1/2 tsp cracked black pepper Balances the sweetness.
  • 1 tsp chopped fresh sage Gives the soup its warm essence.
  • 1 tsp fresh thyme leaves Complement to the sage.
  • 3 cups vegetable broth Liquid base for the soup.
  • 1/2 cup heavy cream Adds richness; substitute if desired.
  • Homemade croutons N/A Add texture to the soup.
  • Reserved butternut squash seeds N/A For a nutty garnish.
  • 1 tbsp olive oil (for seeds) For toasting the seeds.
  • 1 pinch salt (for seeds) Enhances flavor of the seeds.

Method
 

Roasting the Butternut Squash
  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, drizzle with olive oil, sprinkle with salt and pepper, and roast on a baking sheet for about 40-45 minutes until tender and caramelized.
Sautéing Aromatics
  1. While the squash is roasting, chop the onion and garlic. In a large pot, heat 2 tbsp of olive oil over medium heat. Add the diced onion and sauté until soft and translucent (about 5-7 minutes), then add minced garlic and cook for another 1-2 minutes.
Blending Ingredients
  1. Once the squash is roasted, scoop it from the skin and add it to the pot with sautéed onion and garlic. Pour in the vegetable broth, add sage and thyme, and stir to combine. Simmer gently for about 10 minutes.
Pureeing the Soup
  1. Blend the soup until smooth using an immersion blender (or transfer to a regular blender in batches). If you prefer a creamier texture, mix in the heavy cream after blending.
Toasting Seeds
  1. Rinse and dry the butternut squash seeds. Toss them with 1 tbsp of olive oil and a pinch of salt, then bake at 350°F (175°C) for 10-15 minutes until golden brown.
Serving the Soup
  1. Pour the soup into bowls, top with croutons and toasted seeds, and serve warm.

Notes

Use ripe squash for the best flavor. Taste as you go to adjust seasonings according to preference. The soup can be made ahead and stored for quick meals.