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Creamy Butternut Squash Soup Recipe Easy Homemade with Crispy Sage Topping

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A simple, comforting creamy butternut squash soup with a velvety texture and crispy sage topping that adds a delightful crunch and herbaceous flavor. Perfect for cozy fall and winter occasions.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds / 900-1350g), peeled, seeded, and cubed
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups (32 fl oz / 950 ml) vegetable or chicken broth, low sodium
  • 2 tablespoons olive oil (extra virgin preferred), divided
  • About 12 fresh sage leaves
  • Salt and freshly cracked black pepper, to taste
  • Optional: 1/2 cup (4 fl oz / 120 ml) heavy cream or full-fat coconut milk

Instructions

  1. Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a large rimmed baking sheet. Roast for 25-30 minutes until tender and caramelized at the edges, flipping once halfway through.
  2. While the squash roasts, heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent but not browned, stirring occasionally.
  3. Add the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
  4. Once the squash is roasted, add it to the pot with the onions and garlic. Pour in the 4 cups of broth and bring to a simmer. Cook for 10 minutes to meld the flavors.
  5. Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If using a regular blender, blend in batches carefully with the lid secured.
  6. Return the soup to low heat. Stir in the optional heavy cream or coconut milk if desired. Adjust salt and pepper to taste. Keep warm.
  7. For the crispy sage topping, heat 2 tablespoons olive oil in a small skillet over medium heat. Add the fresh sage leaves in a single layer and fry for 1-2 minutes until crisp and slightly darkened. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
  8. Ladle the soup into bowls and garnish each with several crispy sage leaves. Serve immediately.

Notes

Use a firm butternut squash for best texture. Roast the squash to bring out natural sweetness. Fry sage leaves quickly over medium heat to avoid bitterness. Use an immersion blender for ease and less mess. Add cream or coconut milk for extra creaminess or keep it lighter without. Store leftovers in the fridge up to 4 days; reheat gently with added broth if thickened. Freeze soup (without sage) up to 3 months. Fry sage fresh before serving for best crunch.

Nutrition

Keywords: butternut squash soup, creamy soup, crispy sage, fall soup, easy soup recipe, homemade soup, comforting soup, vegetarian soup, gluten-free soup

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