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Butternut Squash Soup · Roasted with Sage

Roasted Butternut Squash Soup with Crispy Sage

Roasting the squash with onion, apple and garlic gives this smooth soup a deep, caramelized flavor. Crispy fried sage leaves on top make it feel special.

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Prep
20 min
Cook
45 min
Total
1 hr 5 min
Serves
6
Level
Easy

Ingredients

  • 1 large butternut squash, about 3 lb, peeled, seeded and cut into 1-inch cubes
  • 1 medium onion, cut into wedges
  • 1 apple, peeled, cored and chopped
  • 4 cloves garlic, unpeeled
  • 3 tbsp olive oil, divided
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 8 fresh sage leaves
  • 4 cups vegetable broth
  • ¼ tsp ground nutmeg
  • ⅓ cup heavy cream (optional)
  • 1 tbsp maple syrup (optional)
  • 2 tbsp pepitas, toasted, for topping (optional)

Steps

  1. Heat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. Toss the squash, onion, apple and garlic with 2 tablespoons oil, the salt and pepper. Spread them on the pans in a single layer.
  3. Roast, stirring halfway through, until the squash is tender and browned at the edges.
  4. While the vegetables roast, heat the remaining oil in a small skillet over medium heat. Fry the sage leaves until crisp.
  5. Lift the sage onto a paper towel. Save the oil in the skillet.
  6. Squeeze the roasted garlic out of its skins.
  7. Put the roasted vegetables, garlic, sage oil, broth and nutmeg in a Dutch oven and bring to a simmer.
  8. Blend with an immersion blender until very smooth.
  9. Stir in the cream and maple syrup, if using. Thin with more broth or water if it's too thick, then season to taste.
  10. Ladle into bowls and top with the crispy sage and pepitas.

Tip: For a vegan soup, skip the cream or swirl in coconut milk.

Tip: If you use a countertop blender, fill it only halfway, vent the lid and cover it with a towel. Hot soup expands.

Tip: Most broths are gluten-free, but some contain wheat. Check the label if that matters to you.

Storage: Refrigerate up to 4 days or freeze (before adding cream) up to 3 months.

Make ahead: Make the soup up to 3 days ahead. Fry the sage just before serving.

Estimated nutrition per serving: 180 calories · protein 3 g · carbohydrates 29 g · fiber 5 g · sugars 9 g · fat 7 g (saturated 1 g) · sodium 740 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 10 of 10 ingredients.