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Cozy Butternut Squash Soup Recipe Easy Homemade Autumn Comfort with Sage

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A warm and comforting butternut squash soup featuring roasted squash and fresh sage, perfect for chilly autumn evenings. This easy recipe delivers a silky texture and cozy flavors with simple ingredients.

Ingredients

Scale
  • 2 pounds butternut squash, peeled and cubed
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 8–10 fresh sage leaves, finely chopped
  • 4 cups vegetable broth (low-sodium preferred)
  • 1/2 cup heavy cream or coconut cream (optional)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Pinch of ground nutmeg (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the peeled and cubed butternut squash with olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 25-30 minutes, turning once halfway through, until edges caramelize slightly.
  2. While the squash roasts, melt the butter in a large pot over medium heat. Add the chopped onion and cook until translucent and soft, about 5-7 minutes, stirring occasionally.
  3. Add the minced garlic and chopped fresh sage leaves to the pot. Cook for another 1-2 minutes, stirring constantly, until fragrant.
  4. Transfer the roasted squash to the pot with the onions and sage. Pour in the vegetable broth and bring to a simmer. Cook gently for 10 minutes to marry flavors and soften the squash further.
  5. Remove the pot from heat and puree the soup using an immersion blender until silky smooth. If using a regular blender, blend in batches carefully.
  6. Return the soup to low heat and stir in the cream or coconut cream if using. Season with salt, pepper, and a pinch of nutmeg. Heat gently without boiling.
  7. Serve hot, garnished with fresh sage leaves or a drizzle of olive oil if desired.

Notes

Roasting the butternut squash before blending enhances sweetness and flavor. Use moderate heat when sautéing to avoid burning garlic. If soup is too thick after blending, add more broth or water to reach desired consistency. Reheat leftovers gently to preserve texture. Fresh sage is preferred but dried sage can be used at half the amount. For vegan version, substitute butter with olive oil and cream with coconut cream or plant-based cream.

Nutrition

Keywords: butternut squash soup, autumn soup, cozy soup, sage soup, roasted squash, easy soup recipe, fall comfort food, creamy soup, vegetarian soup, gluten-free soup

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