Roasted Butternut Squash Soup Recipe with Crispy Sage

Introduction

The creamy, velvety texture of roasted butternut squash paired with the natural sweetness of crisp apples—it’s like a cozy hug in a bowl. I still remember the first time I made this soup; it was a chilly autumn evening, and the aroma of roasting squash and sage filled my kitchen with pure comfort. This roasted butternut squash soup recipe with crispy sage isn’t just a meal—it’s an experience. It’s the kind of soup you crave on a cold day when you’re wrapped in your favorite blanket and watching the leaves fall outside.

What makes this soup special is its simplicity. The ingredients are humble—squash, apples, onions—but when they’re roasted and blended together, they become something magical. This recipe is perfect for everything from a casual family dinner to a starter for a fancy holiday meal. Plus, it’s naturally gluten-free, vegetarian, and loaded with nutrients, making it a win for everyone at the table.

If you’re looking for an easy yet impressive dish that feels fancy but is totally doable, this roasted butternut squash soup recipe with crispy sage is the one. Trust me, once you try it, you’ll be making it on repeat every fall!

Why You’ll Love This Recipe

• Quick & Easy: Despite its gourmet flavor, this soup comes together in just about 45 minutes, most of which is hands-off roasting time.
• Simple Ingredients: You likely have most of the ingredients already—no need for a special grocery trip!
• Perfect for Any Occasion: It’s elegant enough for a dinner party but comforting enough for a quiet night in.
• Crowd-Pleaser: Kids and adults alike love its smooth texture and slightly sweet flavor.
• Unbelievably Delicious: The combination of roasted squash, sweet apples, and crispy sage is next-level. It’s like fall, captured in a bowl.

Unlike other butternut squash soups, this recipe uses roasted veggies for deeper, caramelized flavors, while the crispy sage adds a gourmet touch. It’s hearty, healthy, and just so satisfying. Whether you’re serving it with crusty bread or enjoying it on its own, this soup is bound to be a hit.

What Ingredients You Will Need

This roasted butternut squash soup recipe with crispy sage relies on simple, wholesome ingredients for its rich flavor and creamy texture.

• Butternut squash: Peeled, seeded, and cubed (about 4 cups). Roasting enhances its sweetness and creates a caramelized flavor.
• Apples: 2 medium-sized apples, peeled, cored, and sliced. Opt for sweet varieties like Honeycrisp or Fuji.
• Yellow onion: 1 large onion, chopped. Adds depth to the soup’s flavor.
• Garlic: 4 cloves, peeled. Roasting mellows the sharpness and brings out a sweet, nutty flavor.
• Vegetable broth: 4 cups. Use low-sodium for better control over the saltiness.
• Olive oil: For roasting the vegetables and frying the sage.
• Fresh sage leaves: About 12 leaves. These crisp up beautifully and add a fragrant, earthy note.
• Heavy cream: 1/3 cup (optional). Adds richness and a luxurious texture.
• Salt and pepper: To taste. Seasoning is key for balancing flavors.
• Nutmeg: A pinch for warmth and a hint of spice.

Optional substitutions: Use coconut milk instead of heavy cream for a dairy-free version, or swap vegetable broth with chicken broth for extra depth if you’re not concerned about keeping it vegetarian.

Equipment Needed

• Large baking sheet: For roasting the squash, apples, onion, and garlic.
• Blender: A high-speed blender works best for creamy results. Alternatively, use an immersion blender directly in the pot.
• Soup pot: To simmer everything together before blending.
• Skillet: To fry the sage leaves to crispy perfection.
• Knife and cutting board: For prepping the vegetables.

If you don’t have a blender, a food processor can work in a pinch, though the texture may not be as smooth. And trust me, frying sage is easier than it sounds—just use any small skillet or pan!

Preparation Method

1. Preheat your oven: Set it to 400°F (200°C).
2. Prepare the vegetables: Toss the cubed butternut squash, sliced apples, chopped onion, and garlic cloves with olive oil, salt, and pepper. Spread them out evenly on a large baking sheet.
3. Roast the vegetables: Bake for 25-30 minutes, stirring halfway through, until the squash is tender and slightly caramelized. You’ll know it’s ready when you can easily pierce the squash with a fork.
4. Blend the soup base: Transfer the roasted vegetables to a soup pot. Add the vegetable broth and bring to a gentle simmer over medium heat for 5 minutes.
5. Blend until smooth: Carefully transfer the mixture to a high-speed blender (or use an immersion blender in the pot). Blend until the soup is silky smooth.
6. Add cream and seasonings: Pour in the heavy cream (if using) and add a pinch of nutmeg. Taste and adjust the salt and pepper as needed.
7. Fry the sage leaves: Heat a small skillet over medium heat with a tablespoon of olive oil. Fry the sage leaves for about 30 seconds per side until crispy. Transfer to a paper towel to drain excess oil.
8. Serve: Ladle the soup into bowls and top with the crispy sage leaves. Add a drizzle of cream or olive oil if you’re feeling fancy.

And there you have it—your comforting roasted butternut squash soup is ready to enjoy!

Cooking Tips & Techniques

Here are a few tried-and-true tips to make sure your soup turns out perfectly every time:

• Caramelization is key: Don’t rush the roasting process. The deeper the caramelization on the squash and apples, the better the flavor.
• Choose the right apples: Sweet varieties like Honeycrisp or Fuji work best. Avoid tart apples as they can overpower the soup.
• Blend in batches: If your blender is small, work in batches to avoid spills. Always let hot soup cool slightly before blending to prevent steam buildup.
• Crispy sage tips: Use fresh sage leaves and make sure your oil is hot enough before frying. If it’s too cold, the leaves will absorb oil and turn soggy.
• Make it ahead: This soup tastes even better the next day, as the flavors meld together beautifully. Reheat gently on the stove with a splash of broth if it thickens too much.

Variations & Adaptations

This soup is wonderfully versatile—here are a few ways to switch it up:

• Dairy-Free: Skip the cream and use coconut milk for a slightly tropical twist.
• Spicy Kick: Add a pinch of cayenne or red pepper flakes for a touch of heat.
• Extra Savory: Top with crumbled bacon or roasted pumpkin seeds for added texture.
• Seasonal Swaps: Try using roasted sweet potatoes or carrots instead of squash for a different flavor profile.
• Allergen-Friendly: Use gluten-free vegetable broth if needed, and double-check your cream or coconut milk for gluten-free labeling.

Personally, I’ve swapped out the apples for pears before, and it was delicious! Feel free to experiment and make this soup your own.

Serving & Storage Suggestions

This soup is best served warm, topped with crispy sage and a drizzle of olive oil or cream. Pair it with crusty bread, a side salad, or even a grilled cheese sandwich for the ultimate comfort meal.

To store, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, freeze it for up to 3 months. When reheating, warm gently on the stove or microwave, adding a splash of broth if it’s too thick.

Pro tip: The flavors deepen as the soup sits, so leftovers might taste even better than the first bowl!

Nutritional Information & Benefits

This roasted butternut squash soup is as nutritious as it is delicious:

• Calories: Approximately 210 per serving (without cream).
• Rich in vitamins: Butternut squash is packed with vitamin A, while apples add fiber and vitamin C.
• Low in fat: If you skip the cream, this soup is naturally low-fat.
• Gluten-free: Safe for those with gluten sensitivities.
• Heart-healthy: Olive oil and sage offer anti-inflammatory benefits.

It’s a feel-good meal that nourishes your body and soul, perfect for balancing indulgence with wellness.

Conclusion

This roasted butternut squash soup recipe with crispy sage truly captures the essence of fall. It’s warm, comforting, and packed with flavor, yet so easy to make. Whether you’re enjoying it solo or sharing it with loved ones, it’s a dish that never fails to impress.

So grab your favorite soup bowl and get cooking—you won’t regret it!

FAQs

Can I use frozen butternut squash?

Yes, frozen squash works fine. Just roast it directly from frozen, though it may take slightly less time.

What’s the best way to peel butternut squash?

Use a sharp vegetable peeler or carefully cut off the skin with a knife. A sturdy cutting board is essential to avoid slips!

Can I make this soup vegan?

Absolutely! Use coconut milk instead of cream and ensure your vegetable broth is vegan.

How do I prevent my blender from overflowing?

Blend the soup in batches and avoid overfilling the blender. Let the soup cool slightly before blending to reduce steam pressure.

What should I serve with this soup?

Crusty bread, a side salad, or grilled cheese are fantastic pairings. For a heartier meal, add roasted chicken or turkey on the side.

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